Nov 30, 2021  
2021-2022 College Catalog 
2021-2022 College Catalog
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CUL 145 - Meat Fabrication

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Identification and preparation of meat proteins. Includes identification of primal, subprimal, and retail cuts; fabrication of meat into subprimal (wholesale) and retail cuts; meat preservation, and the seven principles underlying hazard analysis and critical control points (HACCP). Also includes shear force measurements and values, preservation methods, and costing principles.

Prerequisite(s): CUL 105  and CUL 140 .

Course Learning Outcomes
1    Explain the carcass anatomy of meat animals and identify primal cuts of meat.

2.   Explain the composition of cuts of meat and identify both wholesale and retail cuts.

3.   Fabricate primal and subprimal cuts of meat animals into wholesale and retail cuts respectively.

4.   Discuss types of preservation and packaging methods used in the industry.

5.   Explain and apply the seven principles underlying hazard analysis and critical control points (HACCP) in order to ensure the production of high quality meat products and minimize food safety hazards.

6.   Determine tenderness of cuts of meat by employing shear force values.

7.   Specify costing principles based on grade and cut of fabricated meat products.

I.       Carcass Anatomy and Primal Cuts of Meat

         A.   Beef

         B.   Pork

         C.   Lamb

         D.   Other

II.       Cuts of Meat

         A.   Composition

         B.   Wholesale (subprimal)

         C.   Retail

III.      Fabrication

         A.   Primal cuts

         B.   Subprimal or wholesale cuts

         C.   Fabrication of subprimal into retail cuts

         D.   Cost principles based on grade and cut

IV.     Preservation Methods

         A.   Charcuterie

         B.   Forcemeat

         C.   Salt

         D.   Confit

V.      Hazard Analysis and Critical Control Points (HACCP)

         A.   Principle 1 - Conduct a Hazard Analysis

         B.   Principle 2 - Determine Critical Control Points

         C.   Principle 3 - Establish Critical Limits

         D.   Principle 4 - Establish Monitoring Procedures

         E.   Principle 5 - Establish Corrective Actions

         F.   Principle 6 - Establish Verification Procedures

         G.   Principle 7 - Establish Record Keeping and Documentation Procedure

VI.     Meat Tenderness

         A.   Tenderness measurements

         B    Shear force values

Effective Term:
Full Academic Year 2019/20

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