Courses of Study 2021-2022 
    
    Oct 24, 2021  
Courses of Study 2021-2022
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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.

Staff.

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.

Outcome 1: Students will be able to describe procedures and practices for processing animals into meat and meat products.

Outcome 2: Students will be able to examine ethical and humane animal handling practices.

Outcome 3: Students will be able to explain methods to ensure high safety and palatability of meat and meat products.

Outcome 4: Students will be able to identify grading and marketing carcasses and meat.

Outcome 5: Students will be able to discuss nutritional value and safe handling, storage, and cooking of meat.



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