ANS 261 - Introduction to Meat Science

Credits- 2 Lecture- 2
This course is designed to expose students to the various components that make up the study and career field of meat science. Topics will include HAACP (Hazard Analysis and Critical Control Points) plans, ODA (Oregon Department of Agriculture) vs. USDA (United States Department of Agriculture) regulations, muscle chemistry, product safety, and product quality. Students will participate in processing livestock from the live animal to a plate ready product. CWE is required for this course.
Winter
Course Designation: C/T Elective - A maximum of 12 credits of college-level career and technical courses may be used as electives in the A.A.O.T. and the A.A.S. degrees.

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