Course Details

LAB (ANS 250 OA L )
Instructor(s): Porter, Sandra

Winter 2022
Department: ANS
Credits: 0.00
Status: Open (11 out of 15 seats)
Meeting Type: Lab

Course Schedules:

Day & Time Date(s) Location T 11:00AM-12:50PM  1/3/2022-3/18/2022  TBA

Course Description:
Follows market animals (cattle, sheep and swine) from the finishing phase to the meat counter. Includes slaughter, meat grading and evaluation, inspection, structure and composition of muscle, conversion of muscle to meat, microbiology and sanitation, cookery of meat, and nutritive value of meat.


Course Requisites:
Course co-requisite: Take ANS 250 OA
Course co-requisite: Take ANS 250 OX