ANSC 307 Honors

**Laboratory Instructors**
Section 201, Monday, 12:40 to 3:30 PM
Leslie Frenzel Room 320 Kleberg Center, email lesliegarcia1986@gmail.com
Cody Labus, Room 322 Kleberg Center, email clabus12@neo.tamu.edu
Lindsey Mehall, Room 120 Rosenthal Center, email lnmehall@tamu.edu

Section 201, Lecture MW 9:10 - 10:00 AM; Laboratory M 12:40-3:30 PM
Section 202, Lecture MW 9:10 - 10:00 AM; Laboratory T 12:45-3:35 PM

Room 100 Rosenthal Meat Science and Technology Center

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Course description

In-depth studies of the meat animal processing sequence regarding the production of meat-type animals and the science and technology of their conversion to food and by-products. Lectures and laboratories are designed to allow students to gain valuable knowledge and experience in the field of meat science. Tests will be structured to allow students a way to assemble broad information for problem-solving purposes. Prerequisites: ANSC 107, 108; Cross-listed with FSTC 307H.

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Course objectives

Lecture outline

Laboratory outline

Exams

The exams will consist of a 25-point take-home portion that will involve lecture material, given out the Wednesday before the exam, and a 75-point in-class portion that will involve lecture and lab material. The take-home portion will involve problem-solving and other questions that will allow the student more real-world application of information in assimilating answers.

This in-class exam will consist of short answers and short essays and a hands-on identification (such as anatomy, steak identification, equipment, etc.), fabrication and grading (show where the ham is broken from the carcass, correctly measure the fat thickness of a beef carcass, etc.) and other applied learning experiences.

For those with perfect attendance in lecture and laboratory, the Final Examination will be optional and the grade for the course will be based on the average of the three regular examinations.

Group Reports

The class will be divided into four groups with assignments made to prepare a technical report on one of the following topics:

Monday	Wednesday
January 16 Martin Luther King, Jr. Day	January 18 Introduction
January 23 Structure and Composition of Muscle and Associated Tissues	January 25 The Mechanism of Muscle Contraction
January 30 Conversion of Muscle to Meat	February 1 Slaughter-Dressing of Livestock
February 6 Kosher and Halal	February 8 Producer- and Packer-Related Problems
February 13 Exam A	February 15 Meat Inspection
February 20 Meat Tenderness	February 22 Meat Tenderization
February 27 Meat Color	February 29 Packaging Systems for Meat - Wholesale and Retail
March 5 Appraisal of Market Animals - Age, Weight, Sex-Class	March 7 Appraisal of Market Animals - Fatness, Muscling
March 12 Spring Break	March 14 Spring Break
March 19 USDA Slaughter Animal and Carcass Grades	March 21 Growth and Development of Meat Animals
March 26 Exam B	March 28 Objective Evaluations of Meat Animals
April 2 Meat Curing and Bacon/Ham Processing	April 4 Student ham and bacon product presentations
April 9 Sausage Manufacturing	April 11 Student sausage product presentations
April 16 Contribution of Meat to the Diet	April 18 Meat Safety
April 23 Exam C	April 25 Group Presentations Animal Welfare E. coli O157:H7
April 30 Group Presentations Meat in the Diet BSE

Written reports and oral presentations will be made on April 25 and April 30. This group exercise will be worth 100 points.

Grades

Final grades will be based on the following: 90% or better = A; 80 to 89% = B; 70 to 79% = C, etc.

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Textbooks and other materials

Textbooks/knives

Aberle, E.D., Forrest, J.C., Gerrard, D.E., and Mills, E.W. 2001. "Principles of Meat Science (4th Edition)." Kendall/Hunt Publishing Company, Dubuque, Iowa.

Savell, J.W., and Smith, G.C. 2009. "Meat Science Laboratory Manual (8th Edition)." American Press, Boston.

Items furnished by the Rosenthal Center

Students will be furnished with safety helmets, coveralls, rubber footwear, rubber aprons, boning aprons, white aprons, mesh gloves, and arm protectors. Because equipment will be used by other students in the other labs, you will be responsible for cleaning it and placing it back in the appropriate location for the subsequent laboratory periods.

eLearning

The notes and syllabus for this class will be available through WebCT. Links to important resources around the world will be incorporated in the lecture notes.

Take-home tests and other class news and information will be disseminated through WebCT. At times, discussions will be held to facilitate the interchange of information.

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Americans with Disabilities Act (ADA) Policy Statement

The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights protection for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Department of Student Life, Services for Students with Disabilities, in Room 126 of the Koldus Building or call 845-1637.

Academic Integrity Statement

Aggie Honor Code

“An Aggie does not lie, cheat, or steal or tolerate those who do.”

Upon accepting admission to Texas A&M University, a student immediately assumes a commitment to uphold the Honor Code, to accept responsibility for learning and to follow the philosophy and rules of the Honor System. Students will be required to state their commitment on examinations, research papers, and other academic work. Ignorance of the rules does not exclude any member of the Texas A&M University community from the requirements or the processes of the Honor System. For additional information please visit: http://www.tamu.edu/aggiehonor/

On all course work, assignments, and examinations at Texas A&M University, the following Honor Pledge shall be preprinted and signed by the student:

“On my honor, as an Aggie, I have neither given nor received unauthorized aid on this academic work.”

Lab	Subject	Week of	Knives Required
1	Orientation and Meat Inspection	January 16, 2011	No
2	Anatomy	January 23	No
3	Pork Slaughter-Dressing	January 30	Yes
4	Pork Evaluation	February 6	No
5	Pork Fabrication	February 13	Yes
6	Ham Manufacturing	February 20	Yes
7	Lamb Slaughter-Dressing	February 27	Yes
8	Lamb Evaluation and Fabrication	March 5	Yes
9	Spring Break	March 12	---
10	Beef Slaughter-Dressing	March 19	Yes
11	Beef Evaluation	March 26	No
12	Beef Fabrication I	April 2	Yes
13	Beef Fabrication II	April 9	Yes
14	Sausage Manufacturing	April 16	Yes
15	Product Evaluation	April 23	No

Animal Science 307 Honors

Spring, 2012

Instructors

Time and location