This course is an introduction to anatomy and carcass structure of farm animals. Consideration is given to the major systems in the body and the whole range of animal structure from molecular biology to commercial carcass grading. The course provides a basic understanding of factors such as meat tenderness, adipose development in the carcass, abnormalities of meat quality such as PSE pork and dark-cutting beef, and carcass composition.
By the end of the course, the learner should be able to:
- Describe primary animal structures in food animal production species and describe their location in the animal body
- Outline the domestication of the major food animal production species
- Explain major structural components of organ systems for food animal production species
- Explain the process of muscle contraction and relaxation
- Discuss how muscle is converted to meat after death
- Explain factors affecting meat quality
- Analyze the slaughter procedures for the major food animal production species
- Identify major muscles in the primary cuts of meat
- Identify major bones in food animal production species
- Basic Concepts of Animal Structure
- Organ Systems
- Conversion of Muscle to Meat / Meat Quality
- Connective Tissue / Adipose Tissue
- Gene Mutations / Carcass Grading
- Avian Systems
Prerequisite(s): 2 of BIOL*1050, BIOL*1070, BIOL*1080, BIOL*1090
|Quizzes (4 x 7.5%)||30%|
|Lab Analysis (Discussion)||30%|
|Online Final Exam||40%|
Additional Technical Requirements
This course will use the following:
- Respondus tool to invigilate one or more exams.
Please view the Technical Considerations.
*Course details are subject to change.