ASI 930

Advanced Meat Science

Kansas State University · UGRD · Fall 2026

1 section

Catalog description

Basic biochemical, physiological, and histological properties of muscle and related tissues; muscle contraction, rigor mortis, and muscle hydration; maturation; processing by thermal, dehydration, and cold sterilization techniques; meat flavor chemistry; meat research techniques.

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Class #kansas_2-0991Fall 2026UGRD- credits

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Instructor: Staff

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