ASC 300 Meat Science (4)

A historical perspective of the meat industry together with major changes in body type and composition in both the live animal and its end product meat. Students will evaluate live market animals (swine, cattle, sheep), harvest the market animals, and follow their carcasses and cuts through fabrication and distribution channels. Major topics of discussion will focus on growth and development, inspection, grading, physical and chemical composition of meat and postmortem changes that affect meat quality. Additional information will cover meat marketing trends, nutrition, meat cookery, meat selection, health issues and consumer information.

Prereq: ASC 101and ASC 102