Spring 2027

Introduction to Meat Science and Technology

Introduction to meat science applying biological, technological, and economical principles to muscle and related tissues used for food.

no offering record for this termCredits unavailable
Recorded instructors · Spring 2027 No instructors listed

Summary

1 / 8

Past student reviews · Marion Greaser

The course was rated as moderately difficult, with the student noting that the professor was helpful when information became confusing.

What you’ll be able to do

  • Discuss the nutritional value of fresh and processed meats in addition to addressing diet/health issues and food safety of these products

  • Describe the processes associated with animal harvest and explain the differences among different livestock species

  • Demonstrate where carcass fabrication cuts are made to produce the major carcass primal cuts and the ability to separate out and identify major muscles of economic importance

  • Describe how the biochemical properties of meat proteins relate to muscle function

  • Explain of the chemical and physical properties of fresh meat and how these properties can be evaluated and analyzed

  • Collect carcass data and determine USDA quality and yield grades

  • Calculate the appropriate amounts of non-meat ingredients and explain the applicable manufacturing procedures to produce various types of processed meats including whole muscle products and finely comminuted sausages

  • Explain how an understanding of muscle microstructure ultrastructure, and changes in postmortem biochemistry can be used to predict ultimate meat quality characteristics

Source: UW Guide 1 UW Guide 2

Grade history

↗
average GPA
letter grades
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AB
B
BC
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All recorded terms · compare terms & instructors

Prerequisites

Course map

(ZOOLOGY/​BIOLOGY/​BOTANY 152 or ZOOLOGY/​BIOLOGY 101 and 102) and (CHEM 103, 109, or 115) or graduate/professional standing

ANSCI/FOODSCI 305 used by

“Used by” includes alternatives; linked courses may have other requirements. This is a best-effort interpretation; check the catalog requirements above.

Prerequisite text tree

Professors

Spring 2027

No instructors recorded for this selection.

Historical instructors & teaching patterns

MARION GREASER is recorded teaching in Spring 2007, Spring 2008, Fall 2008, Spring 2010, Spring 2011, Spring 2012, Spring 2013. Recorded history may be incomplete and does not establish a future schedule.

Recorded history may be incomplete and does not establish a future schedule.

Calendar & sections

Spring 2027

Schedule loads here as you scroll.

SectionModeEnrolled / capacityWaitlist

Times are Central. Select a meeting for details; export includes recorded dates for the selected sections.

Meeting source records
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Student experience

the class

Past student reviews · Marion Greaser

Students found Professor Greaser approachable and knowledgeable, noting that his teaching style effectively sparked interest in meat science and muscle biology.

Recent recorded grades — Fall 2023: 3.16 GPA, 37.5% A/AB (n=32 letter grades); Fall 2024: 3.00 GPA, 30.0% A/AB (n=10 letter grades); Fall 2025: 3.22 GPA, 50.0% A/AB (n=16 letter grades).

difficulty & workload

Past student reviews · Marion Greaser

The course was rated as moderately difficult, with the student noting that the professor was helpful when information became confusing.

Past student reviews · Marion Greaser

The reviewer appreciated the professor's friendliness and availability, which made complex topics more manageable and engaging.

Topics

  • Animal harvest and livestock species differences
  • Meat protein biochemistry and muscle function
  • Nutritional value, diet/health issues, and food safety
  • Muscle microstructure and postmortem biochemistry

Skills

  • Carcass fabrication and muscle identification
  • USDA quality and yield grade determination
  • Processed meat formulation and manufacturing
  • Predicting meat quality from microstructure and biochemistry

Grades

Latest available · Fall 2025— not enough history to project Spring 2027.

average GPA
A / AB grades
letter grades
Instructor

Grade distribution · % of letter grades

A
AB
B
BC
C
D
F

Grades over time

Through Fall 2025

More grade details Grade mix, volume & source data

Not enough comparable courses for Spring 2027 in UW–Madison.

Sources & history

UW–Madison

Catalog & offerings

Descriptions, prerequisites, and recorded course offerings.

Catalog observation history

Observations at scan time; dates do not imply when a catalog change took effect.

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Selected offering source records

No offering records for the selected term.

Raw records 
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Student reviews

Original comments behind the course and instructor summaries.

Read original reviews
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Madgrades

Grade history

Recorded grade distributions by term, section, and instructor.

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Dataset & model

Recorded 2026-10-14

View the dataset on Hugging Face
Model outputs & technical records
Qwen/Qwen3.8-27B
LLM outputs across runs
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Full model traces

Recorded model configuration, reasoning, and tool conversations.

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Model & dataset provenance 
{
  "model": "Qwen/Qwen3.8-27B",
  "model_revision": "1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0",
  "task_version": "17",
  "output_id": "5733ed197af76d49a5a1dce46639982bb359122c0a85dff58cdeffbb476a2f85",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}