2253 Meat and Carcass Evaluation. Lab 2. Prerequisite: 1124. Evaluation of carcasses and wholesale cuts of beef, pork and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. 

3033 Meat Technology.  Lab 3. The basic characteristics of meat and meat products as they relate to quality. Product identification, economy, nutritive value, preservation and utilization. No credit for students with credit in ANSI 2553 or 3333. 

3182 Meat Grading and Selection.  Lab 4. Prerequisite 2253. Classifying and grading carcasses and wholesale cuts of beef, pork, and lamb; factors influencing quality and value. 

3210 Animal and Product Evaluation.  1-2 credits, maximum 4. Prerequisite: cosent of instructor. Advance instruction in evaluating slaughter and breeding animals, and grading and evaluating meat, poultry, and dairy products. 

3333* Meat Science.  Lab 3. Prerequisites: 2253, CHEM 1215 or equivalent. Anatomical and basic chemical and physical characteristics of meat animals studied . The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products, emphasized in the laboratory. 

4333* Processed Meat.  Lab 4. Prerequisite: 3333 or 4033. Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. 

5213* Advances in Meat Science.  Prerequisites: BIOCH 4113 and ZOOL 3204 or equivalent. Development of muscle and its transformation to meat. Properties of meat and their influence on water-binding, pigment formation, texture and fiber characteristics.