Animal Science 307 Meats
About the course
Texas A&M University’s Animal Science (ANSC) 307 Meats course teaches the steps involved in transforming meat-type animals into food for humans. Students learn about the science and technology used in the process.
ANSC 307 Meats resources
The Animal Science 307 Meats course covers three main topics regarding muscle. These are the structure of muscle and associated tissues, the mechanism of muscle contraction and the conversion of muscle to meat. Explore related course materials.
Structure and composition of muscle
Mechanism of muscle contraction
Conversion of muscle to
meat
Muscle anatomy resources
Learn about the muscle anatomy of different cuts of meats:
Beef and pork slaughter videos
The Glass Walls video series provides consumers, media and other interested groups a behind-the-scenes look at the process of converting live animals to food products. These videos are hosted by Temple Grandin, Ph.D., a noted expert in animal handling and welfare. They provide insight into the complete slaughter process.
Video Tour of Beef Plant Featuring Temple Grandin
Video Tour of Pork Plant Featuring Temple Grandin
ANSC 307 YouTube channel
The ANSC 307 YouTube Channel was created to host videos of importance to students. These videos provide insight into various processes related to the meat industry.
