About This Chapter
Who's It For?
Anyone who needs help learning or mastering material on management of animal products will benefit from the lessons in this chapter. There is no faster or easier way to learn management of animal products. Among those who would benefit are:
- Students who want to learn a broad topic in a short amount of time
- Students who are looking for easy ways to identify the most important information on the topic
- Students who have fallen behind in memorizing events and people associated with animal products management
- Students who prefer multiple ways of learning animal science (visual or auditory)
- Students who have missed class time and need to catch up
- Students who have limited time to study for an upcoming exam
How It Works:
- Complete each lesson in the chapter to review all key topics.
- Refer to the lesson to reinforce your learning.
- Test your understanding of each lesson with a short quiz.
- Complete your review with the Management of Animal Products chapter exam.
Why It Works:
- Study Efficiently: The lessons in this chapter cover only information you need to know.
- Retain What You Learn: Engaging instruction and real-life examples make topics easy to grasp.
- Be Ready on Test Day: Take the Management of Animal Products chapter exam to make sure you're prepared.
- Get Extra Support: Ask our subject-matter experts any animal science question. They're here to help!
- Study With Flexibility: View lessons on any web-ready device.
Students Will Review:
This chapter helps students review the concepts in a management of animal products unit of a standard animal science course. Topics covered include:
- Introduction to market classes and grades of animal-based food products
- Transportation and other processes involved in animal slaughter
- Overview of the Meat Inspection Act of 1906
- Harmful bacteria in farm animal production and its effects on humans
- Importance of cleaning and sanitation in animal production
- Production of meat, eggs, and meat byproducts
- How meat products and eggs are inspected using market and USDA standards
- Definition and essential uses of pasteurization
- Overview of standard milk and dairy processes
- Introduction to the processes involved with wool production and other fibers
1. Market Grades of Livestock & Poultry
In this lesson we will review the USDA grading for livestock and poultry. Products such as beef, lamb, pork, and poultry have different grades that help inform consumers of the meat's quality.
2. Market Classes & Grades of Eggs
Labeling of classes and grades of eggs makes it easy for sellers and buyers to know what kind of product they are getting. In this lesson, we will review the USDA labeling guidance regarding the quality and weight of eggs.
3. Animal Transport & Abattoir Operations
Humans rely on meat products for food, but there are a lot of things to consider when planning on how an animal will get from the farm to an abattoir, and then eventually to your table. Let's take a closer look at the abattoir process.
4. The Meat Inspection Act of 1906
Have you ever heard the phrase 'mystery meat?' In this lesson, you will learn about the history and provisions of the Meat Inspection Act of 1906 that regulated the meatpacking industry in America.
5. Harmful Bacteria in Farm Animal Production
In this lesson, we'll meet some of the bacteria responsible for food poisoning. We'll also talk about why some people are very concerned about antibiotic-resistant bacteria on farms.
6. Cleaning & Sanitation Concerns in Animal Production
Ensuring proper clean and sanitary conditions are not only good practices for animal treatment in animal production. It is also necessary to ensure that animal and animal by-products are not contaminated with food-borne pathogens.
7. Market & USDA Inspection Process for Egg & Meat Products
This lesson explains the role of USDA food safety inspectors and summarizes the market and quality standards for meat, poultry, and egg products. The inspection and grading processes are also discussed.
8. What Is Pasteurization? - Definition & Common Uses
This lesson will discuss pasteurization, Louis Pasteur, and mastitis. We'll focus in on how pasteurization works, what it's used on, and why it's important to your health.
9. Milk & Dairy Production Process
We all know that grocery stores carry milk, but how does the milk get there? What does the milk go through to be ready for us to drink? In this lesson we will learn all about the milking process.
10. Wool & Other Fiber Production Processes
Many of us have an article of clothing that is made out of wool. In this lesson, we will learn how that piece of clothing came to be, starting with the sheep and ending with yarn that can be used for manufacturing.
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