|ANSC 2301 - Meat Evaluation I||Dr. Mark Miller|
|ANSC 2302 - Meat Evaluation II||Dr. Mark Miller|
|ANSC 3203 - Meat Judging||Dr. Mark Miller|
|ANSC 3204 - Advanced Meat Judging||Dr. Mark Miller|
|ANSC 3404 - Consumer Selection and Utilization of Meat Products||Dr. Mark Miller|
|ANSC 3403 - Selection, Care, Processing, and Cooking of Meats||Dr. Chance Brooks||Lecture, Lab|
|ANSC 4400/5400 - Advanced Meat Science and Muscle Biology||Dr. Mark Miller|
|ANSC 4404 - Processed and Cured Meat Science||Dr. Chance Brooks||Lecture, Lab|
|ANSC 4407 - Poultry Production||Dr. Christine Alvarado|
ANSC 2301 - Meat Evaluation I - Evaluation and selection of breeding and market animals, carcass evaluation and grading, breed characteristics. Field trips to ranches and meat packing plants.
ANSC 2302 - Meat Evaluation II - Advanced training in evaluating, selecting, pricing, and grading of breeding and market livestock, carcasses, and wholesale cuts. Field trips to ranches and meat packing plants. Livestock and meat judging teams originate from this course. May be repeated for credit.
ANSC 3203 - Meat Judging - In-depth special training in meat judging, grading, and evaluation for students who wish to become members of the meat judging team. May be repeated for credit. (Writing Intensive)
ANSC 3204 - Advanced Meat Judging - Advanced training in judging, grading, and evaluating for members of the senior meat judging team. May be repeated for credit once. (Writing Intensive)
ANSC 3403 - Selection, Care, Processing, and Cooking of Meats - A general course in selecting, preserving, inspecting, grading, and cooking meats.
ANSC 3404 - Consumer Selection and Utilization of Meat Products - A course for non-majors who desire general knowledge of meat purchasing, selection, and cookery. Aspects of hazard analysis, food safety, and sanitation will be studied. Fulfills Core Natural Sciences requirement.
ANSC 4400/5400 - Meat Science and Muscle Biology - Prerequisite: ANSC 3403 or consent of instructor. Study of meat components, their development, and their effect on meat characteristics and processing properties. Emphasis on industry issues.
ANSC 4404 - Processed and Cured Meat Science - Prerequisite:: ANSC 3403, 4400, or consent of instructor. Introduction to manufactured meat products and muscle ingredients, processing technologies, storage conditions, and stability of cured muscle foods.