C O M M E N T S R E : S Y L L A B U S O f A B A S I C M E A T S C O U R S E

The his tory of the l ivestock and meat industry and i t s present sig- The Malthusian theory, which i s now being revived as nificance i s important.

an argument against meat production, should be discussed. out t ha t 80 percent of our beef and 85 percent of our lamb and mutton a re gro- duced from pasture and roughage; t ha t much of the range land is unf i t fo r cul- t i va t ion of crops; tha t pastures and legumes on cul t ivated land are essent ia l for maintenance or improvement of s o i l f e r t i l i t y ; that much more labor i s gain- fully employed i n the processing of meat products than plant products; that only 9 percent of the corn crop is fed t o beef c a t t l e and 3 percent t o sheep,

It should be pointed

The study of anatomy and myology should be r e s t r i c t ed t o the edible offal , the pr inciple inedible offal and the names of a f e w of the more Im- portant muscles (See Bratzler 1s blueprints). laboratory.

This may be done mostly i n the

The histological s t ruc ture is important fo r a thorough knowledge of fac tors affect ing gredes.

Post-mortem changes deserve only s l igh t a t tent ion unless food poison- ing i s Included under t h i s topic . determine when meat is spoiled?"

Food poisoning i s important. "How do you

Tenderization methods should include ageing, ul t ra-violet lamps ( 1 ) , freezing, f reezer storage, hot smoking, marinades, enzyme preparations and cooking.

Meat inspection preferably should be handled by some one from the Any abnormalities observed i n t h e laboratory should be Veterinary College.

cal led t o t h e a t ten t ion of the students and the veterinarian cal led i n t o dis- cuss them.

Grading standards should be discussed and demonstrated and the uses of the d i f fe ren t classes and grades pointed out. laboratory work t o produce a good meat grader.

It requires many hours of

MR. C A H I U : Thank you, Professor Bull,

I think rather than stop for discussion of each group as we go Professor Brown has along, we might continue w i t h our panel discussion.

agreed t o handle t h e next section of t h i s l ec tu re out l ine.

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