Search the Internet for articles on computer crime prosecution. Write a one page paper summarizing the article and identify key features of the decision you find in your search. Completes and analyzes relevant lab/activity 60 Uses proper grammar, spelling and mechanics 20 Timeliness & APA Style 20 Total Points: 100

"Identifying Truth or Fiction" Please respond to the following:Explain what you believe is the real difference between ‘science’ and ‘pseudoscience’.Examine the key reasons why so many people might seem to be attracted to more pseudoscience-type claims. Describe at least two (2) such claims that you have heard people make, and analyze the main reasons why such claims do or do not meet rigorous scientific methodology standards. Determine at least two (2) ways in which the material discussed this week has changed your own thinking.

Meat Science Activity Step 1: Please watch the video and answer the following questions: https://courses.ecampus.oregonstate.edu/index.php?video=ans121/meat_center.mp4Quality Grading - https://www.youtube.com/watch?v=LhNGaR3_-5M Yield Grading - http://www.youtube.com/watch?v=fn4upP79j2c Skip to 4:22https://www.youtube.com/watch?v=GUJ4vI-JA88 Questions: 1.) General a)What government organization inspects this facility? (1/2 pt) 2.) Processing Floor a)How are carcasses transported around the facility? (1/2 pt)b)Name two primal cuts of beef. (1 pt)c)Name two different types of equipment or pieces of machinery that are used on the processing floor and describe what each is used for. (2 pts) 3.) Smoke Room a)What are two meat products that are cooked in the smoke house? (1 pt)b)The Food Safety and Inspection Service branch of the USDA have established guidelines for lethality (internal temperature). What is the appropriate lethality temperature that must be reached for cooked beef, pork, and lamb products? What about poultry? (1 pt) 4.) Holding Cooler a)How long are beef carcasses ‘aged’? Explain why. (1 pt) 5.) Slaughter Floor (*No slaughtering occurs in this video*) a)When an animal arrives at the facility, an ante mortem (before death) inspection must occur before the animal is unloaded off the trailer. i.What are two features the inspector is assessing during this examination? (1 pt)b)What does knocking or stunning mean? (1 pt)c)How does the process of stunning differ between beef and hogs? (2 pts)d)After exsanguination, different processes are performed on hogs and beef. Discuss the main differences. (2 pts)e)The inspector will evaluate several parts of a beef animal during the post mortem (after death) inspection. Name two specific parts that are inspected. (1 pt)f)Why is the spinal column removed in beef animals that are over 30 months of age? (1 pt)g)HACCP: Hazard Analysis and Critical Control Pointsi.The Clark Meat Science Center follows a HACCP plan. What is the first CCP and explain what that means? (2 pts)ii.What is the second CCP and why is it done? (2 pts) Step 2: Follow the links below to view two videos that describe the steps involved when determining the Quality Grade and Yield Grade of a beef carcass. Questions: 1.) Quality Grading a)What do Quality Grades estimate? (1 pt)b)What is marbling? (1/2 pt)c)What two specific factors are assessed to determine the maturity of a beef carcass? (1 pt)d)What are the four ‘young’ grades? (2 pts) 2.) Yield Grading a)What do Yield Grades measure or predict? (1 pt)b)Name the four factors used to calculate the final Yield Grade of a beef carcass. (2 pts)c)What is the range for Yield Grades? Which Yield Grade is considered the most desirable and which is the least desirable? (1/2 pt) Step 3: Please view the following video to learn about sanitation in the meat industry: Questions: 1.) The cleaning process is extremely thorough and occurs in several steps. Please outline the processes/steps that are shown in the video below. (3 pts)