ANSC 307. Meats. (2-3) Credit 3. I, II, S
Instructor: Dr. Jeff Savell
Integrated studies of the meat animal processing sequence regarding the production of meat-type animals and the science and technology of their conversion to human food.
Prerequisites: ANSC 107 and 108. Cross-listed with FSTC 307.

ANSC 317. Meat Selection, Evaluation, and Grading. (1-3) Credit 2. I
Instructor: Dr. Jeff Savell
Selection and grading of carcasses and wholesale cuts of beef, pork and lamb; principles of evaluation included in carcass contests and progeny testing.
Prerequisites: ANSC 107 and 108.

ANSC 337. Meat Merchandising. (1-3) Credit 2.
Instructor: Dr. Jeff Savell
Steps of meat processing and merchandising of retail and foodservice; merchandising practices such as selection, identification, fabrication, pricing, packaging and distribution.
Prerequisites: ANSC 307; junior or senior classification.

ANSC 437. Marketing and Grading of Livestock and Meats. (2-2) Credit 3. I, II
Instructor: Dr. Jeff Savell
Study of USDA livestock and carcass grades; understanding current market trends for beef, pork, lamb and goat; review of branded and certified programs; principles applied in contracting, breakeven determination, hedging, and grid or formula pricing.
Prerequisite: Junior or senior classification.

ANSC 447. Advanced Meat Science & Technology. (3-3) Credit 4.
Instructor: Dr. Rhonda Miller
Advanced basic and applied studies of meat science and/or technology utilizing the underlying physiological and structural components for conversion to human food; understanding the influence of pre- and post-harvest factors on meat quality, composition, color, packaging, sensory and preparation factors; applying scientific and business principles to manufacturing and process flow of commercial meat food products and demonstrating knowledge of these principles through development of meat products.
Prerequisites: ANSC 307; CHEM 222 or approval of instructor; junior or senior classification.

ANSC 457. Hazard Analysis and Critical Control Point System. (3-0) Credit 3.
Instructor: Dr. Kerri Harris
Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development.
Prerequisites: FSTC 326 or approval of instructor. Cross-listed with FSTC 457.

ANSC 487. Sensory Evaluation of Foods. (2-2) Credit 3. II
Instructor: Dr. Rhonda Miller
Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques.
Prerequisites: CHEM 222 or 228; Junior or senior classification.

ANSC 607. Physiology and Biochemistry of Muscle as Food. (3-0) Credit 3. II
Instructor: Dr. Steve Smith
Biochemical, histological, anatomical and physical characteristics of muscle cells and factors associated with transformation of muscle cells into meat.
Prerequisites: BICH 410 or approval of department head. Cross-listed with FSTC 607.

ANSC 617. Experimental Techniques in Meat Science. (1-6) Credit 3. I
Instructor: Staff
Methods used in separating and identifying muscle proteins and fats; techniques for determining postmortem changes of muscle tissue as a result of antemortem treatments.
Prerequisites: ANSC 607; BICH 411. Cross-listed with FSTC 617.

ANSC 627. Carcass Composition and Quality. (3-0) Credit 3. II
Instructor: Dr. Jeff Savell
Survey of scientific literature regarding carcass composition; quality and palatability of meat animals; factors that affect differences among animals of the same specie; impact on value and usefulness.
Prerequisite: Graduate classification.

ANSC 647. Technology of Meat Processing and Distribution. (3-0) Credit 3. I
Instructor: Dr. Rhonda Miller
Quantitative and qualitative characteristics of meat and meat products as related to food technology processing operations; manufacturing, preservation, packaging and merchandising. Cross-listed with FSTC 647.

ANSC 657. Hazard Analysis and Critical Control Point System. (3-0) Credit 3.
Instructor: Dr. Alejandro Castillo
Examination of the Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices (GMP) and standard operating procedures (SOP) development; team-building and implementation into industry operations. Cross-listed with FSTC 657.

ANSC 667. Industrial Processed Meat Operations. (2-2) Credit 3. II
Instructor: Dr. Jimmy Keeton
Application of scientific principles and business practices to manufactured meat products; interrelationships among marketing, manufacturing, product development, regulatory compliance and quality assurance in commercial processed meat operations.
Prerequisite: Approval of instructor. Cross-listed with FSTC 667.

ANSC 677. Instrumental Methods and Food Analysis: Theory and Practice. (2-6) Credit 3.
Instructor: Dr. Jimmy Keeton
Advanced course in chemistry/analytical instrumentation theory and practice for non-chemistry majors; understand the operational principles of current instrumentaiton; "hands-on" experience with a variety of sample perparation techniques and modern laboratory instruments.
Prerequisites: CHEM 316/318 or approval of instructor. Cross-listed with FSTC 677.

ANSC 687. Sensory Evaluation of Foods. (2-2) Credit 3.
Instructor: Staff
Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques.
Prerequisites: CHEM 222 or 228.