Principles of Meat Science and Processing

Catalog description

This course is designed to introduce students to the basics of meat science and processing. Major species discussed include beef, pork, lamb/goat and poultry. Topics include muscle structure and function, animal welfare, carcasses components and meat processing techniques used. USDA inspection and safety regulations, as well as common bacterial contaminations will be covered. Components: Laboratory, Class Prereqs/Coreqs: P: ANSCI 1000 and BIOLOGY 1150 or BIOLOGY 1650 , with a C- or better and CHEMSTRY 1050 or CHEMSTRY 1140 , with a C- or better Typically Offered: Fall - Spring