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Course Criteria
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0.00 Credits
Half-time to full-time work on thesis. May be repeated to a maximum of six semesters. Prereq: All course work toward the degree must be completed.
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1.00 - 6.00 Credits
May be repeated to a maximum of 12 hours.
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3.00 Credits
The first in a sequence of two courses providing an introduction to the subject of animal science. Emphasis is placed on a fundamental understanding of anatomy, physiology, nutrition, reproduction, genetic and behavior of domestic animals.
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3.00 Credits
The second in a sequence of two courses providing an introduction to the subject of animal science. Emphasis is placed on the application of scientific disciplines of anatomy, physiology, nutrition, reproduction, genetics and behavior in the management of domestic animals. Prereq: ASC 101.
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3.00 Credits
Relationships of food production and consumption to income of humans throughout the world; major livestock (beef and dairy cattle, sheep, swine, poultry and horses) production areas of the world; relationships between live animal merit and yield of retail cuts of meat; identification of skeletal components; identification and functions of reproductive and digestive tract components; characteristics of breeds of beef and dairy cattle, sheep, swine, poultry and horses.
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1.00 Credits
Local experts in a wide variety of animal production enterprises and associated support services will give presentations on their area of expertise. Following the presentation, students will have the opportunity to discuss the topic of the day and potential employment opportunities in that field with the speaker. Prereq: ASC 101, ASC 102 (or concurrent enrollment).
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4.00 Credits
A historical perspective of the meat industry together with major changes in body type and composition in both the live animal and its end product meat. Students will evaluate live market animals (swine, cattle, sheep), harvest the market animals, and follow their carcasses and cuts through fabrication and distribution channels. Major topics of discussion will focus on growth and development, inspection, grading, physical and chemical composition of meat and postmortem changes that affect meat quality. Additional information will cover meat marketing trends, nutrition, meat cookery, meat selection, health issues and consumer information. Lecture: two hours; laboratory two hours per week. Prereq: ASC 106.
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3.00 Credits
Selection principles of purebred and commercial beef cattle, sheep, swine and horses. Evaluation of live animal and carcass characteristics of beef cattle, sheep and swine. Emphasis placed on oral reasons. Laboratory, six hours. Not open to freshmen. Prereq: ASC 106.
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2.00 Credits
A detailed consideration of the factors involved in the selection, grading and evaluation of carcasses and wholesale cuts of beef, pork and lamb. Specific emphasis will be given to cutability, quality and maturity as they relate to palatability and acceptance by the consumer. Laboratory, four hours. Prereq: FSC 304 or FSC 306.
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2.00 Credits
Further consideration of the factors involved in selecting, grading and evaluating carcasses and wholesale cuts of beef, pork, and lamb. Emphasis will be placed on writing reasons. Laboratory, four hours. Prereq: ASC 303 or consent of instructor.
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