Meats Courses

*K-State Meat Science Courses*

For more information about specific K-State meat science courses or degree programs, click on the grey button next to the course or program description



	ASI 105 ANIMAL SCIENCES & INDUSTRY -- Introductory study of breeding and market types and classes of livestock, including comparisons of live animal and carcass evaluation. Sections taught by Dikeman (Fall) and Unruh (Spring).

	ASI 303 HISTORY & ATTITUDES OF ANIMAL USE -- An interactive discussion on the history of animal use and the livestock industry, attitudes toward animals, the symbiotic bond between humans and animals, the contributions from animals of food, fiber, work, and recreation, animal well-being, the interaction of livestock production and the environment, and ethical issues about using animals for research, food and recreation. Taught by Dikeman.

	ASI 315 LIVESTOCK & MEAT EVALUATION -- Evaluation and pricing of market livestock and their carcasses. Evaluation of breeding livestock on visual appraisal and performance records. A study of growth and the effects of nutrition, environment, and hormones on growth patterns. Team taught by Dikeman (Fall) and Unruh and Nichols (Spring).

	ASI 340 PRINCIPLES MEAT SCIENCE (Distance Learning) -- An introduction to the red meat industry in which the fundamental properties of muscle structure, chemistry, and physiology are related to meat quality, composition, processing, nutritional value, safety and marketing. Taught by Hunt. To access information on this course, click on the grey button, then click on course search page. Under college, click on agriculture, then click search. Scroll down to ASI 340 and click on title to view course information.

	ASI 350 MEAT SCIENCE -- Beginning lecture-lab course for ASI-Food Science students, an introduction to the red meat industry relating the fundamental properties of muscle structure, chemistry, and physiology to meat quality, composition, processing, nutritional value, safety and marketing. Taught by Hunt.

	ASI 361 MEAT ANIMAL PROCESSING -- Designed to teach slaughter practices, factors that influence those practices and slaughter floor functions such as inspection and handling of co-products. Taught by Kastner.

	ASI 370 PRINCIPLES MEAT EVALUATION -- Introductory course on the use of subjective and objective standards to evaluate beef, lamb and pork carcasses and wholesale cuts for both quality and yield of edible portion as they relate to value and consumer acceptance. Prerequisite for the Meats Judging Team. Taught by Unruh.

	ASI 395 MEAT GRADING, SPECIFICATIONS AND EVALUATION -- Advanced study in the application of grade standards, evaluation and classification of carcasses and wholesale cuts of beef, lamb and pork. Taught by Unruh.

	GENAG 500 FOOD SCIENCE SEMINAR -- Review of recent developments in the food science industry and in food science research. Taught by Hunt.



	ASI 610 PROCESSED MEAT OPERATIONS -- Lecture and hands-on lab course covering many phases of Valued-Added Products. Designed to teach basic meat processing operations, factors influencing raw materials functionality, product evaluation, packaging, safety and preservation. Taught by Hunt and Boyle.

	ASI 620 LIVESTOCK PRODUCTION & MANAGEMENT -- Students are involved in lab exercises related to practical livestock production and management. Taught by Dikeman

	ASI 671 MEAT SELECTION & UTILIZATION (Campus) -- Presents meat identification, selection, specifications, preservation, preparation, and marketing for the food service industry. Meat cuts, muscle and bone anatomy, and meat structure as they relate to meat identification, quality, preparation, and value are discussed. The course also covers quality evaluation, specifications, uncured and cured meat processing, preservation, and meat preparation. Taught by Kastner.

	ASI 671 MEAT SELECTION & UTILIZATION (Distance Learning) -- Presents meat identification, selection, specifications, preservation, preparation, and marketing for the food service industry. Meat cuts, muscle and bone anatomy, and meat structure as they relate to meat identification, quality, preparation, and value are discussed. The course also covers quality evaluation, specifications, uncured and cured meat processing, preservation, and meat preparation. Taught by Kastner. To access information on this course, click on the grey button, then click on course search page. Under college, click on agriculture, then click search. Scroll down to ASI 671 and click on title to view course information.

	ASI 690 PRINCIPLES OF HACCP -- A comprehensive study of the Hazard Analysis and Critical Control Point System and its application to the food industry. Team taught by Boyle and Aramouni.

	ASI 777 MEAT TECHNOLOGY -- Meat processing in depth to include HACCP, quality assurance, formulation, heating, smoking, chilling, ingredients, curing, physical manipulation, sausage production, fermentation, trouble-shooting, sanitation, and a field trip. Taught by Kropf.

	ASI 791 ADVANCED APPLICATION OF HACCP PRINCIPLES -- Advanced evaluation of control parameters and methodology for all aspects of HACCP for biological, chemical, and physical hazards potentially present in food products. Team taught by Boyle,and Aramouni.



	ASI 902 TOPICS IN MEAT SCIENCE & MUSCLE BIOLOGY -- Graduate level class involving written and oral analyses of research papers in meat science-muscle biology. Taught by Kropf and Unruh.

	ASI 930 ADVANCED MEAT SCIENCE -- In-depth discussion of muscle structure, composition, contraction, postmortem events, muscle growth, adipose tissue, connective tissue, tenderness, lipid deterioration, meat color and its measurement, meat microbiology, and meat in human nutrition. Team taught by Dikeman, Hunt, Kastner, Kropf, and Unruh.



	Food Science undergraduate program

	Food Science graduate program

	Animal Sciences and Industry undergraduate program

	Animal Sciences and Industry graduate program

	Division of Continuing Education and Food Science Institute distance undergraduate and graduate degree and certificate programs

	*Meat Science*
	Department of Animal Sciences and Industry




Page Updated 02/11/03 Comments and Suggestions Welcome lboyle@oznet.ksu.edu