Description
The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods and address current issues in animal agriculture in developed and developing countries.
Outline
- Week 1
- Welcome From the Instructor
- Welcome from Geoffrey Dahl
- US History
- US Animal Meat Production
- Comparing US System with International Systems
- Start Here/Syllabus
- References
- Discussion Forum Guidelines
- FAQ
- Animal Sciences at UF
- Final Project
- Week 1
- Week 1 Quiz
- Week 2
- Humane Slaughter and Animal Welfare - WITH slaughter video clips
- Humane Slaughter and Animal Welfare - without video clips
- Muscle Composition & Conversion of Muscle to Meat
- Week 2
- Week 2 Quiz
- Week 3
- US Inspection
- Slaughter Inspection
- Food Safety
- Week 3
- Week 3 Quiz
- Week 4
- Grading
- Quality Grades
- Fabrication
- Beef Fabrication - Optional lecture
- Lamb Fabrication - Optional lecture
- Packaging
- Subprimal Cutting
- Week 4
- Week 4 Quiz
- Week 5
- Palatability
- Processing & Cooking
- Sample Final Project
- Week 5
- Week 5 Quiz
- Week 6
- Meat in the Diet
- Technology and Sustainability
- By-products
- Week 6
- Week 6 Quiz
- Week 7
- Week 7
Summary of User Reviews
Discover the fascinating world of meat with Coursera's Meat We Eat course. Students love the engaging and informative lectures, as well as the opportunity to learn about the meat industry in a comprehensive way.Key Aspect Users Liked About This Course
Engaging and informative lecturesPros from User Reviews
- Comprehensive coverage of the meat industry
- Highly informative course material
- Engaging and knowledgeable instructors
- Lots of interesting facts and insights
- Great for anyone interested in the food industry
Cons from User Reviews
- Some students found the course material to be too dense
- A few technical issues with video playback
- Limited opportunities for interaction with instructors
- Not suitable for vegetarians or those with dietary restrictions
- Some students felt that the course could have been more hands-on
Chad Carr, Ph.D.
4.7 Raiting
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