Texas Tech University

Teaching

Course Listing

Course

Instructor

ANSC 2301 - Meat Evaluation I Dr. Mark Miller
ANSC 2302 - Meat Evaluation II Dr. Mark Miller
ANSC 3203 - Livestock and Meat Judging Dr. Mark Miller
ANSC 3204 - Advanced Livestock, Horse, and Meat Judging Dr. Mark Miller
ANSC 3403 - Selection, Care, Processing, and Cooking of Meats Dr. Chance Brooks
ANSC 3404 - Consumer Selection and Utilization of Meat Products Dr. Lyda Garcia
ANSC 4400/5400 - Advanced Meat Science and Muscle Biology Dr. Mark Miller
ANSC 4404 - Processed and Cured Meat Science Dr. Chance Brooks

Course Descriptions

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 - Livestock and Meat Judging - In-depth special training in livestock and meat judging, grading, and evaluation for students who wish to become members of the livestock or meat judging teams. May be repeated for credit. 

ANSC 3204 - Advanced Livestock, Horse, and Meat Judging - Advanced training in judging, grading, and evaluating for members of the senior livestock, horse, or meat judging teams. May be repeated for credit once. 

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. 

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 - Introduction to manufactured meat products and muscle ingredients, processing technologies, storage conditions, and stability of cured muscle foods.

Meat Science & Muscle Biology