Advanced Meat Science and Muscle Biology

Catalog description

This course will expose students to advanced knowledge of muscle form and function and the biology of muscle growth and development. The course will evaluate the factors controlling muscle growth and develop- ment with specific focus on the muscle regulatory factor family. Ad - ditionally, the factors controlling postmortem conversion of muscle to meat, tenderness, water holding capacity, and color as the pertain to the development of meat quality will be developed.