AGSC 4450
Science of Meat
Tennessee State University · UGRD · Fall 2026
1 section
Catalog description
The study of the composition, physical, chemical, and nutritional properties of meat and meat products. Biochemical alterations of meat during aging, curing, processing and storage.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #tennessee-AGSC4450Fall 2026UGRD3 credits
- Days & times
- No scheduled meeting time
- Meeting dates
- —
- Location
- —
- Instructor
- Staff
Class numbers and section codes come from the registrar.
Spot missing or incorrect course data?