10-234
STRUCTURE OF FARM ANIMALS
H.J.
Swatland, Room 155 ANNU, Ext. 53670
Schedule
of dates
Feb
16-20 - Winter Break Week - no classes
Apr
2 - Course evaluations & last lecture
Lectures
Mon,
Wed & Fri12:30
Labs/Tutorials(2
HOURS)
Section
1 Thursday 2:30- 4:20 pm
Section
2 Tuesday9:30-11:20 am
Section
3 Thursday 9:30-11:20 am
Section
4 Tuesday 11:30- 2:20 pm
Subject
matter.This course provides an
introduction to the carcass structure of cattle, pigs, sheep and poultry.Consideration
is given to the whole range of animal structure from molecular biology
to the commercial grading of the carcass.Animal
growth and development are considered in relation to meat production.The
course gives a detailed understanding of factors such as meat tenderness,
adipose development in the carcass, abnormalities of meat quality such
as PSE pork and dark-cutting beef, skeletal development and carcass composition.
Some
years ago, all students in this course were required to obtain hands-on
experience in animal slaughtering and meat cutting.But
times have changed. (1) Federal hygiene regulations (HACCP) in licensed
abattoirs have been tightened, requiring footwear to be disinfected, protective
clothing and hard-hats to be worn, and all hair including beards to be
covered. (2) Many students now have moral grounds for avoiding direct experience
in slaughtering. (3) The university directs us to seek alternatives to
killing animals. (4) Continuing cut-backs in personnel leave us short staffed
in the abattoir. (5) Last but not least, we now have twice as many students
in the class as there were a few years ago. Slaughtering can be dangerous.
Situations relatively safe for a small group of students may be dangerous
with a large group of students. Hence, we will regard the lab classes as
tutorials. All students are expected to attend to watch a video on which
exam questions will be based. Afterwards it may be possible for small groups
of students to watch animals being slaughtered and to examine viscera.
http://www.aps.uoguelph.ca/~swatland/gasman.html
This
web page contains a list of the key words used in the video tapes.These
can be printed on any printer in advance of a tutorial and are useful
for making notes from the video tapes.Most
of the diagrams used on the Internet are the same as those used in the
exams.Thus, students who become
familiar with the material presented on the Internet will find many of
the exam diagrams familiar.
Text-book.Structure
and Development of Meat Animals and Poultry.Technomic
Publishing, Lancaster, PA.
Exams.Two
midterms and a final, with a 30-30-40% weighting. Because of the large
class size, exams will have to be in the evening.
Type
of exam.Machine-marked multiple
choice exams, relating to:
-
decision making questions
-
identifying anatomical structures from diagrams
-
problem solving
-
memorization and understanding of terminology
-
material covered in tutorials
-
reading in text
*
Please would students with special requirements (learning or physical disabilities,
conflicts with University athletic events, family problems, etc) make contact
with me at the earliest opportunity. Documentation is required.
Labs/Tutorials
1
First week of classes - NO TUTORIALS, Jan 6 & 8
2
Beef slaughter & digestive system, Jan 13 & 15
3
Pork slaughter & digestive system, Jan 20 & 22
4
Sheep slaughter & digestive system, Jan 27 & 29
5
Poultry viscera, Feb 3 & 5
6
Teeth & brain, Feb 10 & 12
-
Winter break - - - -
7
Reproductive system, Feb 24 & 26
8
Heart, lungs & kidney, Mar 2 & 4
9
Forequarter skeleton, muscles & meat cuts. Mar 9 & 11
10
Hind quarter skeleton, muscles & meat cuts. Mar 16 & 18
11
Poultry skeleton, muscles & meat cuts. Mar 23 & 25
12
Grading.Mar 30 & Apr 1
Reading
for tutorials: All of chapter 1
Pages
65-82 for skeleton
Pages
143-162 for muscles & meat cuts
Pages
169-196 for meat grading