LESSON ASSIGNMENT
LESSON 1
Introduction to the Terminology of Red Meats
LESSON ASSIGNMENT
Paragraphs 1-1 through 1-17.
LESSON OBJECTIVES
After completing this lesson you should be able to:
1-1.
Identify anatomical terms of location.
1-2.
Identify anatomical terms of bones.
1-3.
Identify general red meat terms.
1-4.
Identify carcass terms.
1-5.
Identify body cavities and associated terms.
1-6.
Identify the states of refrigeration.
1-7. Identify terms associated with the condition of
meat or meat products.
1-8. Identify the inspection legend.
1-9. Identify the references used for red meats
inspection.
SUGGESTION
After studying the lesson assignment, complete the
exercises. These exercises will help you to achieve the
lesson objectives.
MD0710
1-1