ANSC 3500

ANSC 3500

Course information provided by the Courses of Study 2020-2021. Courses of Study 2021-2022 is scheduled to publish by July 1.

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 half-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.

Outcomes
  • Describe procedures and practices for processing animals into meat and meat products.
  • Examine ethical and humane animal handling practices.
  • Explain methods to ensure high safety and palatability of meat and meat products.
  • Identify grading and marketing carcasses and meat.
  • Discuss nutritional value and safe handling, storage, and cooking of meat.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Regular Academic Session.  Choose one lecture and one laboratory.

  • 3 Credits Graded

  •  2875ANSC 3500  LEC 001

    • TRTo Be Assigned
    • Aug 26 - Dec 7, 2021
    • Staff

  • Instruction Mode: Planned for In Person
    Prerequisite: introductory animal science and/or biology, or permission of the instructor.

  •  2876ANSC 3500  LAB 401

    • MTo Be Assigned
    • Aug 26 - Dec 7, 2021
    • Waltemyer, J

  • Instruction Mode: Planned for In Person

  •  2877ANSC 3500  LAB 402

    • TTo Be Assigned
    • Aug 26 - Dec 7, 2021
    • Waltemyer, J

  • Instruction Mode: Planned for In Person