INTRODUCTION TO MEAT SCIENCE AND TECHNOLOGY

FISC 120

This course demonstrates how meat animals within a species differ in value, grade and yield. This course will also cover price determination and marketing systems for each species. The students will receive hands-on experience in evaluating, slaughtering, and cutting beef and pork. Lamb processing and manufacturing of processed meat items will be demonstrated.

FOODSCI 301

Introduction to the science and the technology of food manufacture. Covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products.

ANSCI 431

Application of genetics, systems of mating, physiology, nutrition and economics to the production of beef.

ANSCI/FOODSCI 515

Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging.

ANSCI 375

Various topics in Animal Science of current interest to undergraduate students.