Dr. Steven Lonergan
2372 Kildee Hall
email: slonerga@iastate.edu
 
 
 
 

Lab Instructors:
Section One and Two                        

Ms. Kasey Maddock                                   
2371 Kildee Hall                                         
email: maddock@iastate.edu                

Section Three
Ms. Brenda Patton
2371 Kildee
email: bspatton@iastate.edu

Student Outcomes
After completing this course, students should/will be able to:
1.  Be aware of the features of hazard analysis critical control points and the essentials in the production of wholesome animal derived foods.
2.  Recognize the physical, chemical, microbiological, and environmental influences on product quality and preservation of animal derived foods.
3.  Identify procedures used in the harvesting and processing of meat, milk, and eggs.
4.  Realize the importance of the composition and nutritive value of animal derived food products and their impact on human health.
5.  Determine market value of animals and animal products according to USDA and industry standards.
 
 
 

REQUIRED TEXTBOOK :  Elton Aberle, John Forrest, David Gerrard and Eward Mills. Principles of Meat Science Fourth Edition REQUIRED LAB BOOK: F. C. Parrish, Jr. Animal Science 270 Introductory Meats Laboratory Manual Third Edition

Animal Science Undergraduate Programs