ANSC 316 — Meat Science: 4 Credits (3 Lec, 1 Lab)

(Sp) The meat industry within North America and beyond will be discussed. Live animal evaluation, pricing and carcass evaluation will be discussed. Development of fat and muscle tissue and hormones that effect growth are part of the production of meat and will be discussed. The class will include an explanation of muscle structure and function and its effect on tenderness and functionality

Prerequisites: ANSC 100, BIOB 160, CHMY 121IN, CHMY 143