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
