INTRODUCTION TO MEAT SCIENCE AND TECHNOLOGY

Prerequisites & course information

Requisites: ( ZOOLOGY/BIOLOGY/BOTANY 152 or ZOOLOGY/BIOLOGY 101 and 102 ) and ( CHEM 103 , 109 , or 115 ) or graduate/professional standing Course Designation: Core GenEd - Natural Science & Wellness + Lab Grad 50% - Counts toward 50% graduate coursework requirement Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Discuss the nutritional value of fresh and processed meats in addition to addressing diet/health issues and food safety of these products Audience: Both Grad & Undergrad 2. Describe the processes associated with animal harvest and explain the differences among different livestock species Audience: Both Grad & Undergrad 3. Demonstrate where carcass fabrication cuts are made to produce the major carcass primal cuts and the ability to separate out and identify major muscles of economic importance Audience: Both Grad & Undergrad 4. Describe how the biochemical properties of meat proteins relate to muscle function Audience: Both Grad & Undergrad 5. Explain of the chemical and physical properties of fresh meat and how these properties can be evaluated and analyzed Audience: Both Grad & Undergrad 6. Collect carcass data and determine USDA quality and yield grades Audience: Both Grad & Undergrad 7. Calculate the appropriate amounts of non-meat ingredients and explain the applicable manufacturing procedures to produce various types of processed meats including whole muscle products and finely comminuted sausages Audience: Both Grad & Undergrad 8. Explain how an understanding of muscle microstructure ultrastructure, and changes in postmortem biochemistry can be used to predict ultimate meat quality characteristics Audience: Graduate Learning Outcomes: 1. Discuss the nutritional value of fresh and processed meats in addition to addressing diet/health issues and food safety of these products Audience: Both Grad & Undergrad 2. Describe the processes associated with animal harvest and explain the differences among different livestock species Audience: Both Grad & Undergrad 3. Demonstrate where carcass fabrication cuts are made to produce the major carcass primal cuts and the ability to separate out and identify major muscles of economic importance Audience: Both Grad & Undergrad 4. Describe how the biochemical properties of meat proteins relate to muscle function Audience: Both Grad & Undergrad 5. Explain of the chemical and physical properties of fresh meat and how these properties can be evaluated and analyzed Audience: Both Grad & Undergrad 6. Collect carcass data and determine USDA quality and yield grades Audience: Both Grad & Undergrad 7. Calculate the appropriate amounts of non-meat ingredients and explain the applicable manufacturing procedures to produce various types of processed meats including whole muscle products and finely comminuted sausages Audience: Both Grad & Undergrad 8. Explain how an understanding of muscle microstructure ultrastructure, and changes in postmortem biochemistry can be used to predict ultimate meat quality characteristics Audience: Graduate