ANSC 3500

Meat

Course Description

Course information provided by the 2019-2020 Catalog.

Biology and production of meat and meat products. The emphasis of the course is on the structure and function of muscle, bone, and other tissues as related to the process of converting animals into meat. This will include growth and development, carcass composition, properties of fresh and processed meat, microbiology, preservations, nutritive value, inspection, and sanitation. Lab will include anatomy, meat-animal slaughter, meat cutting, wholesale and retail cut identification, inspection, grading, and cooking. There will be a required all-day field trip to a commercial meat plant.

Prerequisites/Corequisites Prerequisite: introductory animal science and/or biology, or permission of the instructor.

When Offered Fall.

View Enrollment Information