Meat Science and Technology

Catalog description

Selecting, inspecting, grading, fabricating, packaging, preserving, and cooking red meat products. Other topics include anatomy, structure, and composition of muscle, food safety, and microbiology. Offered Spring only. Click here for the Summer 2026 Schedule of Classes Click here for the Fall 2026 Schedule of Classes Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Share this Page Facebook this Page (opens a new window) Tweet this Page (opens a new window)