ANSI 5213

Advances in Meat Science

Oklahoma State University · UGRD · Fall 2026

1 section

Catalog description

Description: Development of muscle and its transformation to meat. Properties of meat and their influence on water-binding, pigment formation, texture and fiber characteristics. Same course as FDSC 5213 .

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Class #oklahoma_state-0449Fall 2026UGRD

Days & times: No scheduled meeting time
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Instructor: Staff

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