December 6, 2009
3-D Beef: It's What's on the Syllabus
Craig Chandler, U. of Nebraska at Lincoln
Put on your 3-D glasses and take a seat. Class is about to begin.
At the University of Nebraska at Lincoln, animal-science and culinary-arts students studying the bovine muscles and bones that become rump roasts, prime ribs, and strip steaks now have a lesson that jumps off the page. Computer technology projects 12-foot-high, three-dimensional images of beef-cow anatomy onto a screen in the classroom, a simulation real enough that a professor says the students sometimes try to touch
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