Embedded Files
Unit Standards:
AFNR-ASB-18 Investigate the physiological and chemical properties of meat products and preservation. 18.1 Describe the physiological processes that take place in the animal’s body at death. 18.2 Explain the steps in the slaughter of meat animals. 18.3 Describe the biological process of ossification. 18.4 Estimate the marbling of beef. 18.5 Explain the value of high verses low yield grades. 18.6 Calculate the quality and yield grades for beef. 18.7 Identify the wholesale and retail cuts of beef, pork, and lamb. 18.8 Explain the different types of tissues that compose muscles. 18.9 Describe the factors that affect the palatability of meats and the sensation of taste. 18.10 Describe the importance of meat to the human diet. 18.11 Evaluate the value of nutrients provided by meat. 18.12 Discuss the types of microbes that cause spoilage of meat products. 18.13 List the factors that favor the growth of microbes. 18.14 Research the scientific principles involved in meat preservation. 18.15 Demonstrate the preservation of meat products using various curing methods. Unit Standards:
Report abuse