Advanced Meat Science and Technology

Catalog description

Credits 4. 3 Lecture Hours. 3 Lab Hours. Advanced basic and applied studies of meat science and/or technology utilizing the underlying physiological and structural components for conversion to human food; understanding the influence of pre- and post-harvest factors on meat quality, composition, color, packaging, sensory and preparation factors; applying scientific and business principles to manufacturing and process flow of commercial meat food products and demonstrating knowledge of these principles through development of meat products. Prerequisites: Grade of C or better in ANSC 305 , ANSC 307 , ANSC 318 and ANSC 333 ; GENE 301 ; STAT 301 , 302, 303, or ANSC 309 ; junior or senior classification or approval of instructor.