ANSC 3500 - Meat

Fall. 3 credits. Letter grades only.

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

J. Waltemyer.

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: Describe procedures and practices for processing animals into meat and meat products.

Outcome 2: Examine ethical and humane animal handling practices.

Outcome 3: Explain methods to ensure high safety and palatability of meat and meat products.

Outcome 4: Identify grading and marketing carcasses and meat.

Outcome 5: Discuss nutritional value and safe handling, storage, and cooking of meat.