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Cornell University    
 
    
 
  Nov 23, 2017
 
Courses of Study 2017-2018
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ANSC 3500 - Meat


     
Fall. 3 credits. Letter grades only.

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

M. Thonney.

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.



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