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Class Notes for ANSI 2233

The Meat We Eat

ANSI 2233 Lecture 5: Chicken
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Chicken: 9 billion chickens are produced in the US - ...

Oklahoma State University
Animal Science
ANSI 2233
ANSI 2233 Lecture 6: Grading
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Grading Grading: is the process of dividing a commodity into group...

Oklahoma State University
Animal Science
ANSI 2233
ANSI 2233 Lecture 13: Cooking Meat and Sampling-Research
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Cooking Meat Reasons to Cook Meat - Food safety - I...

Oklahoma State University
Animal Science
ANSI 2233
ANSI 2233 Lecture 12: Meat Palatability
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Meat Palatability Factors: - Tenderness : the amount of for...

Oklahoma State University
Animal Science
ANSI 2233
ANSI 2233 Lecture 11: Sausage
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Sausage A sausage is any chopped or comminuted meat product Produ...

Oklahoma State University
Animal Science
ANSI 2233
ANSI 2233 Lecture 10: Meat Packaging and Food Service
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Meat Packaging Functions: - Protect product from ...

Oklahoma State University
Animal Science
ANSI 2233
ANSI 2233 Lecture 8: Disassembly, Beef Fab, and Meat Color
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Disassembly Terms: Drift: can be almost nothing or as mu...

Oklahoma State University
Animal Science
ANSI 2233
ANSI 2233 Lecture 7: Food Laws and HACCP
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Food Laws The consumer is entitled to: Safe food (No adulteration)....

Oklahoma State University
Animal Science
ANSI 2233
ANSI 2233 Lecture 4: Swine
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Swine Industry How long to market Estrus Breeding Gestation Lac...

Oklahoma State University
Animal Science
ANSI 2233
ANSI 2233 Lecture 3: Breeds and Crosses
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Breeds and Crosses Why do we need different breeds? - Attr...

Oklahoma State University
Animal Science
ANSI 2233
Laboratory Basics - Reference Guides

Lab safety is the cornerstone principle in this compelling Guide. A...

City College of San Francisco
ANAT - Anatomy
ANAT 14

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