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Nov 21, 2024
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2021-2022 Catalog [ARCHIVED CATALOG]
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AGRI 152 - Meat Evaluation II
PROGRAM: Agriculture
CREDIT HOURS: 2
LECTURE HOURS: 1
LAB HOURS: 2
DATE OF LAST REVISION: Spring, 2019
Principles of livestock evaluation, calculation of meat animal composition, and determine marketing of various livestock species for branded and commodity trade.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Develop a working knowledge of carcass grading.
- Describe bone, fat, and muscle growth patterns.
- Incorporate carcass characteristics in meat animal marketing and pricing.
- Explain the influence of genetics on carcass traits.
COURSE CONTENT: Topical areas of study include - Bone growth patterns
Fat growth patterns
Muscle growth patterns
Genetic influence
Marketing grids and preconditioning
GRADING POLICY
| A |
90-100 |
| B |
80-89 |
| C |
70-79 |
| D |
60-69 |
| F |
0-59 |
Course Addendum - Syllabus (Click to expand)
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