ANSC 3500

Last Updated

  • Schedule of Classes - January 9, 2020 9:13AM EST
  • Course Catalog - January 9, 2020 9:14AM EST

ANSC 3500
Meat

Course information provided by the Courses of Study 2019-2020.

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.

View Enrollment Information

Syllabi: none

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

  • 3 Credits Graded

  •  4180 ANSC 3500   LEC 001

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  •  4181 ANSC 3500   LAB 401

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  •  4182 ANSC 3500   LAB 402

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