Content Freeze
As part of the ongoing upgrades, SR Info will be migrating to a new server. Please refrain from any of the following:
- Directory Profile Updates ( Bio edits and Picture uploads)
- SR Info Site Updates (If you manage an SR Info site)
- HB2504 File Uploads (Syllabi and CVs)
The Content Freeze will remain in place until Monday, March 2nd, at that time you will be able to proceed with any of the above.
If you encounter any issues after Monday, please contact webtech@sulross.edu and we will engage accordingly.
Thank you,
-Web Services
ANSC 3406
Warning: Undefined array key "HTTP_REFERER" in /usr/share/php/func.php on line 169
ANSC 3406 Meat Science (3-2). A course designed to teach the basic physical and chemical components of meat tissues, as well as, quantitative and qualitative attributes of meat and meat products, including processing, manufacturing, distribution, and preservation principles of meat production. Students will develop technological and manipulative skills in the slaughter and cutting of meat animals and the processing of meat products. To re-introduce anatomy, muscle structure and function, chemical composition and physical characteristics of carcasses and cuts as determinants of live animal and meat quality. Students will learn the skills of carcass identification and grading to facilitate descriptions and definitions of quality and curability in meat animal products. Prerequisites: ANSC 3410 or 3311
Fall 2024
| Meat Science Lab | Section L01 | Destinee Love-Campbell | |
| Meat Science | Section W01 | DeMetris Reed, Jr., Ph.D. |
Fall 2023
| Meat Science | Section W01 | DeMetris Reed, Jr., Ph.D. | |
| Meat Science Lab | Section WL1 | DeMetris Reed, Jr., Ph.D. |