Course Details
INTRO TO MEAT SCIENCE (ANS 250 OA )
Instructor(s): Porter, Sandra
Winter 2022
Department: ANS
Credits: 3.00
Status: Open (20 out of 24 seats)
Meeting Type: Lecture
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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 Note: Lab Required
Course Requisites:
Course co-requisite: Take ANS 250 OA L