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.
This week we'll get a basic overview of the US meat industry, and see how it compares to the European system.
This week, we'll learn about humane animal slaughter, and about converting muscle to meat.
This week we'll learn about meat inspection, slaughter inspection, and food safety.
This week we'll learn about meat quality, fabrication, and packaging.
This week we'll learn about cooking meat!
This week we'll learn about the dietary benefits of meat, the sustainability of the meat industry, and meat byproducts.
I have just started the course - I am evaluating it with a view to adopting it for the Specialisation in Meat Inspection at the University of Parma. I am rather surprised at the speed of the talks - they actually appear to be speeded up. Is there any way they can be slowed down?
Thanks. My students are not native speakers of English and would I fear have great difficulty following the lectures. Is there a transcript? that would help a lot, thanks! Irene Frederick (Parma, Italy)