ANSC 3500

ANSC 3500

Course information provided by the Courses of Study 2022-2023.

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
  • Students will be able to describe procedures and practices for processing animals into meat and meat products.
  • Students will be able to examine ethical and humane animal handling practices.
  • Students will be able to explain methods to ensure high safety and palatability of meat and meat products.
  • Students will be able to identify grading and marketing carcasses and meat.
  • Students will be able to discuss nutritional value and safe handling, storage, and cooking of meat.

View Enrollment Information

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

  • 3 Credits Graded

  •  2621 ANSC 3500   LEC 001

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

  •  2622 ANSC 3500   LAB 401

  • Instruction Mode: In Person

  •  2623 ANSC 3500   LAB 402

  • Instruction Mode: In Person