ANSC 4860 - Meat Science and Technology

3 credit hours

Prerequisites: ANSC 1401 or ANSC 1410 and junior-level classification or higher. Selecting, inspecting, grading, fabricating, packaging, preserving, and cooking red meat products. Other topics include anatomy, structure, and composition of muscle, food safety, and microbiology. Offered Spring only.

Click here for the Spring 2026 Schedule of Classes