ANSI 4333

Processed Meat

Oklahoma State University · UGRD · Fall 2026

1 section

Catalog description

Description: Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. Same course as FDSC 4333 . May not be used for Degree Credit with ANSI 5833 .

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Class #oklahoma_state-0423Fall 2026UGRD

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