1. UNIVERSITY OF SARGODHA

    DEPARTMENT OF ANIMAL SCIENCES, COLLEGE OF AGRICULTURE

    ______________________________________________________________________________

    COURSE OUTLINE                                                                                                  SPRING 2020

                  Course Title: PRINCIPLES OF MEAT PRODUCTION

                  Course Code: LM-402

    Credit Hours: 3(2-1)

    Instructor: Dr. Nasir Ali Tauqir

                 Email: tauqir041@hotmail.com

     

    DESCRIPTION & OBJECTIVES

  2. To highlight current situation of the meat production and demand
  3. To give knowledge about meat production and processing.
  4. To provide knowledge about meat hygiene and meat quality
  5. Feeding and breeding Management of meat animals.
  6. Train students in slaughter house management and making feasibility report.
  7. Body scoring and condition of animals for slaughter.

 

 

FINAL NOTE: The instructions above mentioned in italics and red color are for guidance only. Remove them while completing this course outline template. Your final course outline document should be in black color.

 

COURSE SCHEDULE

WEEK

Topics and Readings Give Reading No from your list of readings above and its page nos. relevant to the topic(s) covered each week

DATES

Weeks

Topic

 

  1.  

Development of meat industry in Pakistan;

Internet material

(Practical) Body conformation of beef/ meat animals;

13 to 15-January 2020

 

2

Important mutton, beef and dual-purpose breeds;

Internet material, Wikipedia

(Practical) Dressing percentage; carcass composition and cuts;

20 to 22-January 2020

 

3

Meat terminology;

Internet material, Institute of Agriculture and Natural Resources

Animal science, University of Nebraska–Lincoln.
System of meat animal production

Chapter 10 Livestock Production Systems.

In the Book. Rangeland Systems Processes, Management and Challenges.

(Practical) Judging meat animals; condition scoring of meat animals

27 to 29-January 2020

 

4

System of meat animal production

Chapter 10 Livestock Production Systems.

In the Book. Rangeland Systems Processes, Management and Challenges.

(Practical) Preparing animals for slaughter house

3-5 Feb 2020

 

5

Breeding and feeding management;

Cattle Production. page 108-121.

(Practical) Scoring of carcass conformation and fatness

17-19 Feb 2020

 

6

Veal and dairy beef;

Internet material , Veal – Wikipedia

Species-wise off take rate carcass evaluation

Jeannine P. Schweihofer, Michigan State University Extension - May 9, 2011

(Practical) Humane handling and animal welfare

24-26 Feb 2020

 

7

Species-wise off take rate carcass evaluation

Meat Science, 20-24

(Practical) Slaughter house management

2-4 March 2020

 

8

Cuts and meat grades

Guidelines for slaughtering, meat cutting and further processing, FAO 2001.

(Practical) Practical tips for housing and feeding of meat animals

9-11 March 2020

 

9

Mid Test

16-16 March 2020

10

Body conformation of beef/ meat animals

Meat Science pages 12-36

(Practical) Visits to livestock farms and research institutes.

23-25 March 2020

 

11

Judging meat animals; condition scoring of meat animals

South Dakota State University, Livestock Judging Manual

 (Practical) Visits to livestock farms and research institutes.

30 March to 1 April 2020

 

12

Feed additives to enhanced growth and fattening;

Meat Science 28

(Practical) Design of modern slaughter house

6-8 April 2020

13

Growth rate and fattening potential of indigenous livestock breeds;

Genetic resources and diversity in Pakistani cattle, Extension Paper.

Comparative Growth Performance of Calves of Different Cattle Breeds Under a Feedlot Fattening System, research paper

(Practical) Design of modern slaughter house

13-15 April 2020

14

Factor affecting carcass and meat quality;

Some factors that affect ruminant meat quality: from the farm to the fork. Review.

(Practical) Design of modern slaughter house

20-22 April 2020

15

Pre-slaughter changes in carcass

Pre-Harvest Cattle Management Practices
for Enhancing Beef Tenderness. Report

Spoilage of meat; hygienic meat production; Meat storage and preservation.

Meat Science and Applications, Chapter 3 &4

(Practical) visit to feed mills

27-29 April 2020

16

Buffalo and camel as beef animals

Buffalo And Camels, Encyclopædia britannica

Marketing of meat animals and meat

An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

Economics of meat production;

Livestock of Pakistan pages 111-120

 (Practical) Visit to slaughter house and feedlots

4-6 May 2020

 

17

Feasibility reports; modern slaughter houses.

Pre-Feasibility Study Slaughterhouse, SMEDA

Revision

11-13 May 2020

 

18

Final Exam

18-20 May 2020

Note: You can reserve one week for sessional or mid-term exam, and if you wish, one week for student presentations of the assigned research project.

RESEARCH PROJECT

State here the prerequisites of the assigned research project, including term paper or lab assignment, etc.

ASSIGNMENT CRITERIA

Write here the distribution of the marks. You can choose any or all from below for the purpose.

Sessional: 08

Mid-term: 12

Final Exam: 20

Practical: 20

RUELS AND REGULATIONS

Following items are mandatory:

80% class attendance. Maintenance of Practical Copy. Participation in all practical performances or class activities.

Reference material.

Muhammad Sohaib and Faraz Jamil. 2017. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review. Korean J. Food Sci. An. 37(3): 329 -341. Randhawa1, A. A.  H. Magsi and A. H. Shah. 2018.Growth Performance of Meat Production and Export in Pakistan: An analysis. J. Anim. Plant Sci. 28(3): Page: 883-888. Wikipedia, breeds of cattle. 30 Best Cow Breeds for Meat and Milk You'll Want to Know About. https://morningchores.com/cow-breeds/   Institute of Agriculture and Natural Resources Animal science, University of Nebraska–Lincoln. https://animalscience.unl.edu/meats-terms-glossary. Veal – Wikipedia. Food and Agriculture Organization of the United Nations
Rome, © FAO 1991. Guidelines for slaughtering, meat cutting and further processing. South Dakota State University Livestock Judging Manual https://afs.ca.uky.edu/4h-youth/meat-animal/livestock-judging. Sajjad khan, M. Zia-ur rehman , Muqarrab A. Khan and Sohail Ahmad.  2008. Genetic resources and diversity in Pakistani cattle. Pakistan Vet. J, 28(2): 95-102. Ijaz Ahmad, Muhammad Fiaz, Muhammad Nauman Manzoo3, Tanveer Ahmad, Muhammad Yaqoob and Ik Hwan Jo. 2013. Comparative Growth Performance of Calves of Different Cattle Breeds Under a Feedlot Fattening System. Journal of Animal Science and Technology, 55(6) 539- 543. Ana Guerrero, Maribel Velandia Valero , Mari Mar Campo and Carlos Sañudo. 2013.  Some factors that affect ruminant meat quality: from the farm to the fork. Review. Acta Scientiarum. Animal Sciences. Maringá, v. 35, n. 4, p. 335-347. Tatum. J. D. 2006. Pre-Harvest Cattle Management Practices for Enhancing Beef Tenderness. Department of Animal Sciences Colorado State University. Copyright © 2006 Cattlemen’s Beef Board .U.S.A. Palmer J. Holden and Wesley Patterson Garrigus. 2018. Livestock farming, Encyclopædia Britannica, Encyclopædia Britannica, inc. April 19, 2018. .

CONTENTS

Theory
Development of meat industry in Pakistan; important mutton, beef and dual purpose breeds;
meat terminology; system of meat animal production; breeding and feeding management; veal
and dairy beef; species-wise off take rate carcass evaluation; cuts and meat grades; feed
additives to enhanced growth and fattening; growth rate and fattening potential of indigenous
livestock breeds; factor affecting carcass and meat quality; pre-slaughter changes in carcass;
spoilage of meat; hygienic meat production; meat storage and preservation; buffalo and camel
as beef animals; marketing of meat animals and meat; economics of meat production; meat
byproducts; feasibility reports; modern slaughter houses.

Practical
Body conformation of beef/meat animals; dressing percentage; carcass composition and cuts;
judging meat animals; condition scoring of meat animals; preparing animals for slaughter
house; scoring of carcass conformation and fatness; humane handling and animal welfare;
slaughter house management; practical tips for housing and feeding of meat animals; design
of modern slaughter house; visit to slaughter house and feedlots.

READINGS

Ensminger, M.E. 1990. Beef Cattle Science. The Interstate Printers, Daville, Illinois, USA. Gracey, J. F. and R. J. Huey. 1999. Meat Hygiene. W. B. Saunders Comp. Ltd. London. UK. Herenda, D. Chambers, G.P. Ettriqui, A P Seneviratna and T. J. P. Dasilva. 1994. Manual on meat production inspection for developing countries. FAO. Rome. Italy. Hill, D. 190. Cattle and beef production in the tropics. ELBS (ED), Longman,
Singapore. Lawre, R.A. 1991. Meat science 5th edition paragon press oxford press, UK. Phillips, C, J. C. 2001. Principle of cattle production. CABI Publishing, CAB
international Wallingford, Oxon, UK. Romans, J.R. W.J Costello, C.W. Carlson, M.L. Greaser and K.W. Jones. 1994. The meat we eat. Interstate publisher Inc., Danville, IL. Warriss,  P. D. 2000.  Meat Science: An intro text. CABI Publishing. Wallingford, UK. David D. Briske Editor. 2017.Rangeland Systems Processes, Management and Challenges. Springer Series on Environmental Management. Phillips, C.J.C. 2001. Principles of Cattle Production. CAB International. Hu. H. , Wai-Kit, Nip Robert, W. Rogers, Owen A. Young, editors. Meat Science and Applications, Chapter 3 &4. Copyright © 2001 by Marcel Dekker, Inc. USA. Hasnain, H.U. R.H. Usmani .2006. Livestock of Pakistan. Livestock Foundation
Islamabad. http://www.infoga8.com/

Course Material