I. General Information

1. Course Title:
Food Animal Processing

2. Course Prefix & Number:
MCAB 1111

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 1

Lab Hours: 4

4. Course Description:

Hands-on application of the procedures involved with food animal harvest, inspection, and carcass fabrication. This is a student participation course in processing live animals into meat and by-products. Interrelates all phases of modern slaughter and processing techniques, inspection and processing, and related operations.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

 

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Meat Cutting & Butchery (MCAB)

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Analyze and follow a sequence of operations	Demonstrate the steps necessary to harvest livestock and poultry species for wholesale and retail use.
Apply abstract ideas to concrete situations	Interact with regulatory personnel to maintain a safe product for consumption.
Utilize appropriate technology	Utilize and understand a variety of meat processing equipment to include assembly, disassembly, cleaning and safety.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Identify various types/breeds of livestock species;
• Calculate break-even pricing;
• Communicate proper animal handling procedures;
• Identify necessary documentation relevant to inspection;
• Communicate basic meat quality;
• Evaluate/grade a carcass;
• Cut fresh red meat and poultry common to wholesale and retail;
• Process hams, bacon and sausage;
• Operate a commercial smokehouse; and
  
• Implement a HACCP plan.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Personnel and Equipment Safety
• Personal Protective Equipment
• Helmet, Hairnet, Ear Plugs, Eye Shield, Beard Net, Cut Resistant Gloves, Disposable                   Gloves, Arm Shield, Scabbard, etc.
• Equipment: Knife, Steel, Hand Saw, Captive Bolt Stunner, Electric Stunner, Skinning Cradles, Weasand Rod, Torch, etc.
• Lock Out/ Tag Out
• Assembly
• Disassembly
• Maintenance
• Cleaning and Sanitation
2. Beef and Pork Quality Assurance Programs
3. Animal Welfare at Harvest
• Principles of Livestock Handling
• Trucking Practices
• Loading and Unloading
• Holding Facilities
• Effect on Meat Quality
• Industry Initiatives
4. Humane Harvest
• Pre-Mortem Inspection
• Stunning
• Exsanguination
• Hair/Hide Removal
• Evisceration
• Gambrel Hanging
• Carcass Splitting
• Weigh and Wash
• Post-Mortem Inspection

2. Laboratory/Studio Sessions

1. Beef Harvest
• Pre-Mortem Inspection
• Stunning
• Exsanguination
• Hair/Hide Removal
• Evisceration
• Gambrel Hanging
• Carcass Splitting
• Weigh and Wash
• Post-Mortem Inspection
2. Pork Harvest
• Pre-Mortem Inspection
• Stunning
• Exsanguination
• Hair/Hide Removal
• Evisceration
• Gambrel Hanging
• Carcass Splitting
• Weigh and Wash
• Post-Mortem Inspection
3. Poultry Harvest
• Pre-Mortem Inspection
• Stunning
• Exsanguination
• Feather Removal
• Evisceration
• Weigh and Wash
• Post-Mortem Inspection