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Course Description

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.

What You'll Learn

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

Additional Requirements

Prerequisite(s): 2 of BIOL*1050, BIOL*1070, BIOL*1080, BIOL*1090

Note:

Additional Technical Requirements

This course will use the following:

  • Respondus tool to invigilate one or more exams. 

Please view the Technical Considerations.

Technical Requirements

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*Course details are subject to change.

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