AGB211 Animal Supply Chain Technologies (8)
CSU Discipline Area: Agribusiness/Farm Management (AGFAR)
Duration: One session
Abstract:
This subject is delivered as three modules; Meat Quality, Feedlotting and Merino Selection. The focus of these modules will be on leading edge technologies that impact on animal supply chains. All three modules are compulsory.
+ Subject Availability Modes and Locations
No offerings have been identified for this subject in 2013.Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: AGB211
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Objectives:
Upon successful completion of this subject, students should:
Be able to identify consumer palatability traits and the factors that affect consumer satisfaction.
Be able to identify factors affecting meat quality and methods to address these factors.
Be able to identify common cuts and write specifications for consumer needs.
Be able to define carcase ossification and age and sex beef carcases.
Be able to determine most appropriate cooking techniques for selected retail cuts.
Feedlotting
Be able to evaluate the relative importance of the technical limiting factors in farm livestock production on the physical and financial viability of the feedlot or end product.
Be able to describe the critical success points in feedlot management decisions relating to animal enterprises/ product.
Merino Selection for Consumer and Processing Requirements
Be able to identify and label different processing stages of the woollen and worsted systems.
Be able to theoretically determine, through the use of estimated progeny values, and Central sire testing results, suitable merino sires for specified breeding objectives.
Be able to visually select positive and negative traits of both merino ewes and rams.
Be able to identify the various single traits commonly used in merino selection and appreciate their role in selection.
Be able to utilise objective data to select merinos for a particular breeding program.
Syllabus:
The subject will cover the following topics:
Meat science Meat grading Taste testing meat products Feedlot design Feedlot nutrition Feedlot accreditation, QA and OH & S Feedlot Health and Diseases Wool value chain Customer requirements of woollen products Woollen and worsted processing systems
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.