Animal
Science 270
Foods
of Animal Origin
CLASS
NOTES
| Date | Topic | Reading Assignment |
| January 13 |
Commodity Consumption Data | Beef and Veal |
| Pork | ||
| Poultry | ||
| Eggs | ||
| Milk | ||
| Dairy Product Summary | ||
| January 14: Lab Reading | USDA Grading | Beef Grading |
| Lamb and Yearling Mutton Grading | ||
| Veal and Calf Carcass Grading | ||
| Pork Carcass Grading | ||
| Certified Beef Program Comparison | ||
| January 15 |
Production history | Production Charts
PDF File to print |
| January 22 |
EXPORT Information | Export Charts
PDF File to print |
| January 22 |
Consumption Information | Consumption Charts
PDF File to print |
| January 29 |
Food Composition: Water | Water.pdf |
| February 3 |
Food Composition: Carbohydrates | Carbohydrates.pdf |
| February 3 |
Food Composition: Lipids | Lipids.pdf |
| February 10 |
Fatty Acids | Triglycerides and Fatty Acids |
| February 10 |
Proteins in Animal Products | proteins.pdf |
| For Exam 2 | Conversion of muscle to meat | Conversion of Muscle to Meat |
For Exam 2 |
Chapter Reading Assignments |
Study Questions |
| For Exam 2 | Fresh Meat Color | FRESH MEAT COLOR |
| For Exam 3 | Cured Meat Color | Cured Meat Color |
| For Exam 3 | MILK FAT COMPOSITION | Fatty Acid Profile in Milk |
| For Exam 3 | Dairy Products | Lactoferrin |
| For Exam 3 | Structure of the Egg | Structure of the Egg |
| For Exam 3 | Egg Grades and Size | Egg Grades and Size |
| For Exam 3 | Dairy and Egg Lecture Notes | Lecture Notes |
| For Exam 3 |
CHAPTER READING ASSIGNMENT |
Study Questions for Chapter 7 |
| Meat and Diet (FROM NCBA) | Meat and Diet Issues |