Meats. (2-3). Credit 3, I, II, S. 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.
Background and History
This is the oldest meat science course at Texas A&M. It has been taught since 1926 and was first called “Farm Meats” to reflect that the course was designed to teach young men how to go back to the farm and prepare and preserve meat. Years later, the “farm” was dropped to reflect the changing nature of the students who were taking the class, and by the early part of the 21st century, more women than men were taking the course.
The Meat Laboratory, which was attached to the Animal Industries Building on campus, was completed in 1932. Laboratories for ANSC 307 were taught there from 1932 to 1983 until the completion of the Rosenthal Meat Science and Technology Center in 1983. In fact, students who took ANSC307 in the Spring 1983 semester performed pork slaughter at the Meat Laboratory at the end of January/first of February and moved to the Rosenthal Center for the rest of the labs as that facility began operation.
ANSC 307 has had a rich history of meat scientists who have taught this class. Early professors include Charles E. Murphey, O.D. Butler, and G.T. King. In the 1960’s, Frank A. Orts, Zerle L. Carpenter, and Gary C. Smith taught the class. Smith taught the class from 1969 to 1982 when he was named head of the department. Jeff Savell began teaching ANSC 307 in the Fall 1982 semester and continues in that capacity today. Ray Riley, manager of the Rosenthal Meat Center, has coordinated ANSC 307 labs and served as substitute lecturer for over three decades.
In 1986, an honors section was added to ANSC 307. Honors students have more in-depth lectures on certain topics, are tested using take-home exams, and make group presentations on current topics at the end of the semester.
One of the greatest strengths of ANSC 307 has been the hundreds of graduate students who have taught laboratories over the years. So many of these former graduate assistants have become very successful in their careers, and serving as lab instructors was an important beginning to their future.
Lecture: Meat inspection, food safety, slaughter-dressing of livestock, Kosher and Halal, producer- and packer-related problems, livestock by-products, carcass components and muscle structure, meat tenderness and
tenderization, meat color and packaging, meat curing, bacon and ham processing, sausage manufacturing, appraisal of market animals, slaughter and carcass grades, objective evaluations of meat animals, and contribution of meat to the diet.
Laboratory: Meat inspection; anatomy; pork slaughter, evaluation, and fabrication; lamb slaughter, evaluation, and fabrication; beef slaughter, evaluation, and fabrication; ham processing; and sausage manufacturing.
This is a required course for ANSC majors, and many other students use this as an elective. There are approximately 300 students who take this class annually with the course being taught three times a year (Fall, Spring, and Summer). This is the entry point for students who become interestedin the meat science area with a large number of them following a curriculum path that allows them to enter this area of the industry.