Meat Processing Center Classes

ANS 2002 The Meat We Eat. (F,S)

Credits: 2.
Consumer oriented elective covering meat as a food, its inspection for wholesomeness, meat grading, identification, processing, selection, preparation and serving. Preparation of economical, nutritious and palatable meals centered on meat will be emphasized.

ANS 3613L Livestock and Meat Evaluation. (S)

Credits: 2; Prereq: ASG 3003C.
Basic principles of livestock evaluation, grading and pricing of meat animals, carcasses and meat cuts.

ANS 3634C Meats. (F)

Credits: 3.
Integrated studies of the science and technology involved in the utilization of meat animals for food with focus on animal growth, carcass cutability, wholesomeness, palatability and merchandising of red meat.

ANS 4615 Meat Selection and Grading. (F,S)

Credits: 1-3.
Fundamentals in grading and classifying carcasses and cuts of meat from beef, pork and lamb. Includes field trips to packing plants and exercises in practical grading and selection.

ANS 4635C Meat Processing. (S)

Credits: 3; Prereq: ASG 3003C or FOS 3042.
Basic principles of the use of muscle as food, process technology, meat inspection, regulations, quality control procedures and marketing aspects.

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