AP3443 : Meat Science

Department

Department of Animal Production

Academic Program

Bachelor in Animal Production

Type

Compulsory

Credits

03

Prerequisite

AP 2103AP2304AP3204

Overview

The nutritional value of meat and the physical and chemical composition of meat- The mechanism of muscle contraction and relaxation and the process of rigor mortis- Different methods of preserving and handling meat and poultry- The most important by-products of the meat industry.

Intended learning outcomes

Bypass successfully this course, the student should be able to:

a. Knowledge and understanding:

• Learn about the nutritional value and chemical and structural composition.
• Explain the changes in the rigor mortis of the carcass.
• Review the different ways of preserving meat after slaughter.
• Determine the quality and grading of meat and eggs.
• Identify the most important by-products in the meat industry.

b. Mental skills:

• Connect between the chemical structure and muscles structure of and the nutritional value of different meats.
• Explain the mechanism of the biological and chemical processes that occur within the muscles.
• Use various scientific preservation methods after slaughter.
• Classify the meat of different farm animals and eggs.
• Summarize methods for processing by-products of the meat industry.

c. Scientific and professional skills:

• Apply the standard specifications for the characteristics of fresh meat.
• Process the stages of slaughtering operations to obtain high-quality meat.
• Suggest the best preservation processes to extend the storage period of meat and its products.
• Develop a scheme for grading and applying the quality of meat and eggs in slaughterhouses and local markets.
• Developing meat products in the local market.

d. Generic and transferable skills

• Adhere to the time and regulations of the faculty and the department.
• Adhere to university student ethics.
• Communicates with others within a work team.
• Uses modern technological tools
• Communicates with others within a work team.

Teaching and learning methods

• Theoretical lectures based on good diction and the use of the mental activation method with the use of data show.
• Practical lectures (examination, quality tests, cutting).
• Field visits to private and public slaughterhouses for different poultry are evaluated within the practical part.

Methods of assessments

No.	The assessment methods	The assessment date (week)	The grade (%)
1	The 1st mid-term exam (written+practical)	After the 5th week of the study	25%
2	The 2nd mid-term exam (written+practical)	After the 10th week of the study	25%
3	The final exam (written+practical)	After the 12th week of the study	50%
	Total	At the end of the semester	100%

The references:

Reference	Publisher	Edition	Author
The Science of Animal Husbandry	Reston publishing company, INC	3rd	Blakely James & David H. Bade
تقنية اللحوم	دار الكتاب الجديد المتحدة بيروت-لبنان	1st	د. يوسف الشريك
المبادئ الأساسية لصحة الحيوان	دار الكتاب الوطنية بنغازي- طرابلس	1st	د. هشام النعاس - د. يسري أحمد

Zoology (ZO 1014)
Math 1 (MA 1113)
Botany 1 (BO 1014)
Math 2 (1123 MA)
Introduction to animal production (theoretical) (AP 1003)
Introduction to animal production (practical) (AP 1001)
Poultry Science (AP 2004)
Principles of Animal Breeding (AP 2103)
Physiology (AP 2204)
Principles of Animal Nutrition (AP2304)
Principles of Field Crops (CS1024)
Hatchery management (AP3422)
Forage Crops (CS3042)
Poultry Managment (AP3414)
Preventive Veterinary Medicine (AP3404)
Applied Poultry Breeding (AP3113)
Applied Animal Breeding (AP3123)
Applied Animal Nutrition (AP3322)
Reproductive Physiology (AP3204)
Feed Stuff Evaluation (AP2333)
Dairy cattle production (AP3453)
Principles of Range (RF1013)
Applied Poultry Nutrition (AP3314)
Poultry Physiology (AP3223)
Physiology of Milk Secretion (AP3213)
Special Studies (AP3992)
ٍSheep and Goat Production (AP3484)
Horse and Camel Production (AP3473)
Meat Science (AP3443)
Beef Cattle Production (AP3432)