Meat Treat of the Week Topic Feedstuff Marbling Physiological Age 1 30 Federal

Meat treat of the week topic feedstuff marbling

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(Meat Treat of the Week Topic- Feedstuff, Marbling, & Physiological Age) 1-30 Federal Inspection 2-1 Federal Inspection 2-2 Food Microbiology 2-6 (Meat Treat of the Week Topic- pH, Degree of Doneness) 2-8 Exam I 2-9 By-Products 2-13 Food Microbiology 2-15 (Meat Treat of the Week Topic- Aging, Location, & Cooking Type) 2-16 Composition of Meat/Muscle Structure 2-20 Muscle Contraction 2-22 Conversion of Muscle to Meat 2-23 Conversion of Muscle to Meat 2-27 Carcass Grading 3-1 Carcass Grading *MTC Outline Due* 3-2 Fabrication, wholesale & retail cuts 3-6-3-10 Spring Break- No Class 3-13 Fabrication, wholesale & retail cuts (Demonstration- Top butt & wrapping) 3-15 Exam II 3-16 Meat Processing 3-20 (Meat Treat of the Week Topic- Enhanced & Non-Intact Whole Muscle Cuts) 3-22 Meat Packaging (Meat Treat of the Week Topic- Ground Beef & Fresh Sausage) 3-23 Meat Processing *Video due & MTC PPT Due * 3-27 Meat Processing *All Out Of Class Due* 3-29 Meat Color Chemistry 3-30 Nutritive Value of Meat in the Diet 4-3 Nutritive Value of Meat in the Diet 4-5 Nutritive Value of Meat in the Diet 4-6 Nutritive Value of Meat in the Diet 4-10 2 MTC Debates 4-12 2 MTC Debates 4-13 2 MTC Debates 4-17 2 MTC Debates 4-19 Grade Review (Meat Treat of the Week Topic- Cured Meats) 4-26 (3 pm) Exam III- During Allocated Finals Time
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