Animal Husbandry

  1. Animal Products and Processing
    1. Meat Science
      1. Carcass Evaluation and Grading
        1. Grading Systems
          1. USDA Grading Standards
            1. Quality Grades
              1. Yield Grades
              2. Carcass Measurements
                1. Weight
                  1. Backfat Thickness
                    1. Ribeye Area
                      1. Marbling Score
                    2. Post-mortem Muscle Chemistry
                      1. Rigor Mortis
                        1. ATP Depletion
                          1. Muscle Contraction
                            1. Resolution Process
                            2. pH Changes
                              1. Initial pH
                                1. Ultimate pH
                                  1. Factors Affecting pH
                                2. Meat Quality Attributes
                                  1. Tenderness
                                    1. Factors Affecting Tenderness
                                      1. Measurement Methods
                                        1. Aging Effects
                                        2. Color
                                          1. Myoglobin Chemistry
                                            1. Color Stability
                                              1. Packaging Effects
                                              2. Flavor
                                                1. Flavor Development
                                                  1. Off-flavors
                                                    1. Species Differences
                                                    2. Juiciness
                                                      1. Water-holding Capacity
                                                        1. Cooking Losses
                                                      2. Meat Processing and Preservation
                                                        1. Slaughter Procedures
                                                          1. Ante-mortem Inspection
                                                            1. Stunning Methods
                                                              1. Bleeding and Evisceration
                                                                1. Post-mortem Inspection
                                                                2. Cutting and Fabrication
                                                                  1. Primal Cuts
                                                                    1. Retail Cuts
                                                                      1. Value-added Products
                                                                      2. Preservation Methods
                                                                        1. Curing and Smoking
                                                                          1. Freezing and Refrigeration
                                                                            1. Dehydration
                                                                              1. Fermentation
                                                                              2. Packaging and Storage
                                                                                1. Vacuum Packaging
                                                                                  1. Modified Atmosphere Packaging
                                                                                    1. Storage Conditions
                                                                                2. Dairy Science and Technology
                                                                                  1. Milk Composition and Quality
                                                                                    1. Components of Milk
                                                                                      1. Water
                                                                                        1. Fat
                                                                                          1. Protein
                                                                                            1. Lactose
                                                                                              1. Minerals
                                                                                                1. Vitamins
                                                                                                2. Factors Affecting Composition
                                                                                                  1. Breed
                                                                                                    1. Stage of Lactation
                                                                                                      1. Nutrition
                                                                                                        1. Season
                                                                                                        2. Quality Standards
                                                                                                          1. Somatic Cell Count
                                                                                                            1. Bacterial Count
                                                                                                              1. Antibiotic Residues
                                                                                                            2. Milk Collection and Handling
                                                                                                              1. Milking Hygiene
                                                                                                                1. Udder Preparation
                                                                                                                  1. Equipment Sanitization
                                                                                                                  2. Cooling and Storage
                                                                                                                    1. Bulk Tank Management
                                                                                                                      1. Temperature Control
                                                                                                                      2. Transportation
                                                                                                                        1. Milk Tankers
                                                                                                                          1. Quality Maintenance
                                                                                                                        2. Processing Technologies
                                                                                                                          1. Pasteurization
                                                                                                                            1. HTST Pasteurization
                                                                                                                              1. UHT Processing
                                                                                                                                1. Effects on Milk Quality
                                                                                                                                2. Homogenization
                                                                                                                                  1. Process Description
                                                                                                                                    1. Equipment
                                                                                                                                      1. Effects on Milk Properties
                                                                                                                                    2. Dairy Product Manufacturing
                                                                                                                                      1. Cheese Production
                                                                                                                                        1. Cheese Types
                                                                                                                                          1. Manufacturing Process
                                                                                                                                            1. Aging and Ripening
                                                                                                                                            2. Yogurt Production
                                                                                                                                              1. Starter Cultures
                                                                                                                                                1. Fermentation Process
                                                                                                                                                  1. Quality Control
                                                                                                                                                  2. Butter Production
                                                                                                                                                    1. Cream Preparation
                                                                                                                                                      1. Churning Process
                                                                                                                                                        1. Salt Addition
                                                                                                                                                        2. Other Dairy Products
                                                                                                                                                          1. Ice Cream
                                                                                                                                                            1. Condensed Milk
                                                                                                                                                              1. Powdered Milk
                                                                                                                                                          2. Egg Production and Quality
                                                                                                                                                            1. Egg Formation and Structure
                                                                                                                                                              1. Anatomy of the Egg
                                                                                                                                                                1. Shell
                                                                                                                                                                  1. Shell Membranes
                                                                                                                                                                    1. Albumen
                                                                                                                                                                      1. Yolk
                                                                                                                                                                      2. Egg Formation Process
                                                                                                                                                                        1. Ovulation
                                                                                                                                                                          1. Albumen Secretion
                                                                                                                                                                            1. Shell Formation
                                                                                                                                                                              1. Laying Process
                                                                                                                                                                            2. Egg Grading and Sizing
                                                                                                                                                                              1. Grading Standards
                                                                                                                                                                                1. Grade AA
                                                                                                                                                                                  1. Grade A
                                                                                                                                                                                    1. Grade B
                                                                                                                                                                                    2. Quality Factors
                                                                                                                                                                                      1. Shell Quality
                                                                                                                                                                                        1. Air Cell Size
                                                                                                                                                                                          1. Albumen Quality
                                                                                                                                                                                            1. Yolk Quality
                                                                                                                                                                                            2. Sizing Methods
                                                                                                                                                                                              1. Weight Classifications
                                                                                                                                                                                                1. Sizing Equipment
                                                                                                                                                                                              2. Egg Handling and Storage
                                                                                                                                                                                                1. Collection and Cleaning
                                                                                                                                                                                                  1. Collection Frequency
                                                                                                                                                                                                    1. Washing Procedures
                                                                                                                                                                                                      1. Sanitization
                                                                                                                                                                                                      2. Storage Conditions
                                                                                                                                                                                                        1. Temperature Requirements
                                                                                                                                                                                                          1. Humidity Control
                                                                                                                                                                                                            1. Storage Duration
                                                                                                                                                                                                        2. Wool and Fiber Technology
                                                                                                                                                                                                          1. Fiber Characteristics
                                                                                                                                                                                                            1. Physical Properties
                                                                                                                                                                                                              1. Fineness
                                                                                                                                                                                                                1. Length
                                                                                                                                                                                                                  1. Crimp
                                                                                                                                                                                                                    1. Color
                                                                                                                                                                                                                    2. Quality Factors
                                                                                                                                                                                                                      1. Strength
                                                                                                                                                                                                                        1. Elasticity
                                                                                                                                                                                                                          1. Luster
                                                                                                                                                                                                                            1. Handle
                                                                                                                                                                                                                          2. Shearing and Handling
                                                                                                                                                                                                                            1. Shearing Techniques
                                                                                                                                                                                                                              1. Blade Shearing
                                                                                                                                                                                                                                1. Machine Shearing
                                                                                                                                                                                                                                  1. Timing of Shearing
                                                                                                                                                                                                                                  2. Post-shearing Handling
                                                                                                                                                                                                                                    1. Fleece Preparation
                                                                                                                                                                                                                                      1. Skirting
                                                                                                                                                                                                                                        1. Packaging
                                                                                                                                                                                                                                      2. Grading and Classing
                                                                                                                                                                                                                                        1. Grading Criteria
                                                                                                                                                                                                                                          1. Staple Length
                                                                                                                                                                                                                                            1. Fineness
                                                                                                                                                                                                                                              1. Color
                                                                                                                                                                                                                                                1. Contamination
                                                                                                                                                                                                                                                2. Classing Systems
                                                                                                                                                                                                                                                  1. Objective Measurement
                                                                                                                                                                                                                                                    1. Subjective Evaluation
                                                                                                                                                                                                                                                    2. Marketing Considerations

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                                                                                                                                                                                                                                                7. Management of Specific Livestock Species

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                                                                                                                                                                                                                                                9. Animal Welfare and Ethics