Meat
Processing Minor - Cal Poly Catalog
ASCI 211 Meats (3) - Muscle food processing methods and
operations. Meat inspection, grading, composition, curing, preservation
and related topics. Carcass beef, pork, and lamb will be processed
into consumer ready products. Credit not allowed for students having
completed ASCI/FSN 209. Miscellaneous course fee required--see Class Schedule.
2 lectures, 1 laboratory.
ASCI 216 Meat Grading and Evaluation (2) - Factors related
to carcass quality and yield. USDA meat grading principles and
practices. Judging of carcass and wholesale cuts. Field trip to
meat packing plants required. 1 lecture, 1 laboratory. Prerequisite:
ASCI/FSN 211.
Processed Meat and Poultry ProductsASCI 384 Processed Meat and
Poultry Products (4) - Physical, chemical and functional characteristics
of meat food raw materials. Science and technology of value-added
processing including curing, sausage manufacture, low moisture
products, and restructuring. Quality assurance and related current
industry topics. Miscellaneous course fee may be required-see Class Schedule.
3 lectures, 1 laboratory. Prerequisite: ASCI/FSN 209 or ASCI/FSN 211,
junior standing.
ASCI 415 Developing HACCP Plans for Meat and Poultry Operations
(3) - Using Hazard Analysis and Critical Control Point (HACCP)
principles to develop regulatory inspection plans for meat and
poultry processes; development and use of prerequisite programs;
microbiological and process overviews. 3 lectures. Prerequisite: ASCI/FSN
211 or ASCI/FSN 209; ASCI/FSN 384 or PM 250, or consent of instructor.
ASCI X425 Meat Industry Study Tour (2) - Between-quarter
study tour of commercial meat businesses. Livestock harvest and
carcass fabrication, further meat processing, retail and food service
operations. Personnel, processing procedures, regulatory standards,
industry specifications and current issues. 2 activities. Prerequisite:
ASCI/FSN 384 or consent of instructor.
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