ANSC 3500

Last Updated

  • Schedule of Classes - January 31, 2019 7:14PM EST
  • Course Catalog - January 31, 2019 7:15PM EST

ANSC 3500
Meat

Course information provided by the Courses of Study 2018-2019.

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.

When Offered Fall.

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

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Syllabi:

  •   Regular Academic Session.  Choose one lecture and one laboratory.

  • 3 Credits Graded

  • 16124 ANSC 3500   LEC 001

  • Instructor Consent Required (Add)

  • 16125 ANSC 3500   LAB 401

  • Instructor Consent Required (Add)

  • 16126 ANSC 3500   LAB 402

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