ANSC 251 — Introduction to Meat Science
This course introduces students to the fundamentals of meat science and provides and an overview of the meat industry. Students learn about the nutritional qualities of meat as a food source, and understand the important aspects of fresh and processed meat technology. The course offers students the opportunity to study the structure of muscle, the conversion of muscle to meat, food safety, meat quality, color, cooking, grading, inspection, curing, and processing.