FACULTY OF AGRICULTURALSCIENCES AND TECHNOLOGIES / ANIMAL PRODUCTION AND TECHNOLOGIES / HUT4028 - MEAT PRODUCTION AND CARCAS EVALUATION

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1Meat Breeds[1] p 1-25
2The factors that influence meat quality[1] p 26-32
3The value determination of meat animals [1] p 33-45
4Scientific principles of meat science[1] p 46-56
5Assesment value differences among slaughter livestock and their carcasses[1] p 57-70
6Meat animal carcasses and their individual cuts[1] p 71-87
7Grading system and evaluation principles of beef[1] p 88-100
8Methods used to determine cutability and palatability of beef[1] p 101-112
9Determine quality grades for lamb carcasses[1] p 113-120
10Apply factors needed to deterine carcass grades [1] p 121-130
11Evaluate lamb carcasses[1] p 131-141
12Differentiate among wholesale primals based on quality and cutability[1] p 142-153
13Compare and rank carcasses and wholwsale cuts based on mechandising value [1] p 154-165
14Sustainable meat industry[1] p 166-172