Meat Science

Meat Science

The Meat Science concentration focuses on the areas of live animal evaluation, animal anatomy and physiology, beef, sheep and swine production, carcass evaluation, harvesting, meat inspection, marketing, sausage manufacturing, meat processing, economics and livestock management.

The following is a complete list of classes required to complete the Bachelor of Science in Animal Science with a Meat Science emphasis.

MAJOR (minimum 54-55 credit hours total, 36 credit hours advanced)

Animal Science: (30 credit hours)

  • 1101 Introduction to Agricultural and Natural Resource Sciences
  • 1401 General Animal Science
  • 3308 Agricultural Statistics
  • 3315 Behavior and Management of Domestic Animals
  • 3317 Livestock and Wildlife Nutrition
  • 3406 Meat Science
  • 4304 Reproductive Physiology
  • 4305 Agricultural Genetics
  • 4306 Control of Domestic and Wildlife Diseases
  • 4317 Senior Capstone

Natural Resource Management:  Select 3-4 credit hours from

  • 1402 Agronomy
  • 2301 Range Resources
  • 2302 Wildlife Resources
  • 3405 Horticulture

Concentration: (21 credit hours)

  • 2305 Meat Animal and Carcass Evaluation
  • 3302 Swine Production and Management
  • 3402 Beef Production and Management
  • 3407 Sausage Manufacturing
  • 3411 Livestock Slaughter Inspection
  • 4300 Meat Technology
  • 4302 Management Procedures in the Meat Industry

Meat Science Adviser:
Dr. Paul Will
Professor & Chair
Phone: 432-837-8207
Fax: 432-837-8409