418 Student reflections after completing a meat science course

Abstract

Abstract Students do not have accurate understandings nor opinions, supported with in-depth knowledge of meat science and preparation of meat animals for consumption. In 2014, Sam Houston State University conducted a quantitative student perceptions study of harvesting animals. In 2018, students reflected on their experience in the same course. Qualitatively, three major themes were gleaned from the reflection papers (n = 23); expectations of course content, its purpose; animal slaughter; and food safety/handling. Mixed opinions of course objectives were common, several expected a muscle biology/science approach with no content of muscle as food. Others did not understand why muscle contraction/muscle biology was critical and expected hand-on learning of slaughter and fabrication practices, only. After completing the course, students fully understood why the content was included. Others were unsure of actively participating in slaughter processes. Again, students changed opinions of harvesting animals and realized that social media was dramatized and provided false information. All students felt secure with participating in the slaughter process with no reservations of slaughtering animals, once they understood the regulations, observed humane slaughter procedures. Students did not have an understanding of food-borne illness, food safety and handling prior to the course, unaware of the regulations and precautions in food handling facilities to ensure a wholesome product, and unaware of the consumers role in food safety. Cross contamination, storage, proper temperatures were topics, students were uninformed and many documented how this changed their food handling habits. From a qualitative perspective, students are highly influenced by social media and have varying opinions of course objectives. Results parallel the quantitative study, and indicate actively involving students in a meat science course including muscle biology, animal slaughter, food safety and handling are essential outcomes for an animal science curriculum to provide scientific knowledge to students and provide an accurate understanding of the meat industry.