Meat Science Courses

Departmental Requirements

100. Fundamentals of Animal Biology and Industry (4 cr I, II) Lec 3, lab 2. Overview of the industries in animal science; fundamentals of animal biology related to their application in those industries; and trends and current issues related to production and consumption of animal products important for human welfare. [ES] Instructor(s): Dr. Bryan Reiling, F & Dr. Rosie Nold, Spring

101. Introduction to Animal Sciences (1 cr I, II) Lab 2. Survey of careers, internships, skills, and information resources for students interested in the animal sciences. Instructor: Dr. Dennis Brink, Fall

240. Anatomy and Physiology of Domestic Animals (4 cr I, II) Lec. 3, rct/lab 3. Prereq: Sophomore standing. Fundamentals of the anatomy and physiology of domestic animals. [ES] Instructor: Dr. Larry Larson, Spring & Fall

320. Animal Nutrition and Feeding (3 cr I, II) Lec 2. Prereq: ASCI 240, 250; BIOC 221 or CHEM 251. Fundamentals of nutrition and feeding of domestic livestock, nutrients and nutrient requirements, characteristics of feedstuffs, methods of feeding, and the feed industry. [ES] Instructor: Dr. Phil Miller, Spring & Fall

491. Animal Science Seminar (1 cr I, II) Lec/disc 1. Prereq: Senior standing. Student-led discussion of selected current topics significant to the livestock, poultry, and meat industry. Concerns and issues of society as they relate to local, national, and international animal agriculture. Instructor: Dr. Don Beermann, Spring & Fall

And one of the following:

451/851. Livestock Management on Range and Pasture (AGRO, RNGE 445/845) (3 cr I) Lec 2. Prereq: AGRO 240 or 340 and ASCI 250; AECN 201 recommended. All students are required to participate in a one-week field trip in central or western Nebraska prior to beginning of fall semester. Therefore, students must notify instructor at time of early registration. (Dates are given in class schedule.) Analyzing the plant and animal resources and economic aspects of pasturage. Management of pasture and range for continued high production emphasized. [IS] Instructor: Dr. Dennis Brink, Fall

485. Animal Systems Analysis ( 3 cr I, II) Lec 2, rct 2. Prereq: Senior standing; ASCI 250; AECN 201; or permission. ASCI 485 is for majors in the College of Agricultural Sciences and Natural Resources with an interest in careers in livestock production units, the meat industry, or related agribusiness. Goal setting, information gathering, and application of problem solving methods in animal science. Develops ability to analyze and solve problems in all segments of animal science by integration of information from all pertinent disciplines and sources. [IS] Instructor: Dr. Terry Klopfenstein, Spring & Fall

or

486. Animal Biological Systems (3 cr II) Lec 2, rct 2. Prereq: ASCI 21, 240, and 320; AGRO 315 or BIOS 305. ASCI *486 is for seniors with an interest in careers involving animal science disciplines, animal biology, and related fields. How to integrate information from the animal science disciplines to understanding animals as biological systems. The process of growth, adaptation, and lactation. Analyzing the interrelationship of each discipline within animal production. Using case studies, scenarios, and problems solving assignments to examine how alterations in nutrition and metabolism, genetic makeup, endocrine profile and/or the environment impact or effect the animal as a whole. [IS] Instructor: Staff, Fall

Meat Science Option Required Courses

200. Animal and Carcass Evaluation (3 cr I) Rct/lab 6. Prereq: Sophomore standing. Comparative evaluation of animals and their carcasses and products. Basic animal growth and development and the characteristics of beef, pork, lamb, and poultry that determine carcass value. Federal and industry product standards. Introduction of economic selection objectives, measurements of animal performance, use of performance records to estimate genetic value and application of procedures of genetic evaluation. Instructor(s): Dr. Dennis Burson and Dr. Rodger Johnson, Fall

210. Animal Products (3 cr I, II) Lec/demo 3. Prereq: ASCI 100. Knowledge of edible animal products with particular emphasis to meat products from livestock and poultry. Includes all aspects of the meat industry from slaughter to consumption. Methods of slaughter and fabrication, conversion of muscle to meat, processing techniques, preservation and storage, and consumer related topics discussed and demonstrated. [ES][IS] Instructor: Dr. Steve Jones, Spring & Fall

211. Meat Technology Laboratory (2 cr I) Lec 1, lab 3. Prereq: ASCI 210 or permission. Practical experience in meat slaughter and fabrication of all major livestock species. Includes sanitation, quality assurance and merchandising of meat products. Instructor: Dr. Steve Jones, Fall

310. Fresh Meats (3 cr I) Lec 2, lab 2. Prereq: ASCI 210 or permission. Fresh meat from beef, pork, lamb and poultry. Characteristics of muscle, meat technology, perservation, merchandising concepts, and markets. [ES][IS] Instructor: Dr. Chris Calkins, Fall

410. Processed Meats (3 cr II) Lec 2, lab 3. Prereq: ASCI 210 or permission. Modern meat processing industry and its use of science and technology. The fabrication, processing, perservation, santitation, and utilization of manufactured and processed meat. Actual laboratory preparation of processed meats and by-products of the meat packing industry. [IS] Instructor: Dr. Roger Mandigo, Spring

Other Meat Science Courses Offered

300A. Principles of Intercollegiate Livestock and Meats Evaluation and Judging - Principles of Meat Evaluation, Grading and Judging (1 cr II) Lab 4. Prereq: ASCI 200. Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications. Instructor: Dr. Dennis Burson, Spring

300D. Principles of Intercollegiate Livestock and Meats Evaluation and Judging - Principles of Meat Animal Evaluation (1 cr II) Lab 3. Prereq: ASCI 300B or permission. The University Meat Animal Evaluation Team will be selected from students in this course. Further expertise in breeding animal, market animal, and carcass evaluation. Live animal and carcass grading and pricing. Instructor: Dr. Rosie Nold F and Dr. Bryan Reiling, Fall

400A. Advanced Intercollegiate Livestock and Meats Evaluation and Judging - Advanced Meat Grading and Evaluation (2 cr I) Lec 2/lab 4. Prereq: ASCI 300A. Comparative evaluation of the meat characterisitics of beef, pork, and lamb that affect product merit and the scientific basis of the factors that influence the relative value. Federal meat grades and their application, industry grading system and their application, and application of Institutional Meat Purchase Specifications. Application of the above topics, as well as critical decision making and written justification of meat product merit, practiced in-depth. Instructor: Dr. Dennis Burson, Fall

418/818. Eggs and Egg Products (FDST 418/818) (3 cr I) Lec 2, lab 3. Prereq: FDST 203 or permission. Offered odd numbered calender years. Chemistry of egg proteins as they relate to physical and functional properties. Freezing, dehydration, thermal processing, and new processing technologies. Instructor: Dr. McKee, Fall

419/819. Meat Investigations (FDST 419/819) (1-3 cr I, II, III) Prereq: ASCI 210 or permission. Conduct independent research and study meat industry problems in processing, production, storage, and preparation of meat and meat products. Instructor: Dr. Roger Mandigo, Spring, Summer & Fall

490D. Animal Science Internship: Meat Industry Internship (3 cr. max 6 I, III) Prereq: ASCI 210, 211, 310 or 410 and permission. Fall enrollment in ASCI 311 is also required. ASCI 490D is specifically designed for students interested in pursuing a career in the meat industry. It is anticipated that more than 128 credit hours and 8 semesters of study will be required to meet the objectives of the specialization. Internship in the meat industry. Meat industry operations and experience in making decisions related to quality assurance, marketing, business management, and personnel management. Instructor: Dr. Chris Calkins, Summer & Fall