Minor in Food Bioscience - Meat Science (A) ANSC 3004   Meat Science (A)
CREDIT HOURS: 3
This course covers growth of meat animals and the nature of muscle, bone, and fat; conversion of muscle to meat; quality and grading of fresh meat; hygiene and storage; meat processing, meat products, and by-products.
NOTES: Winter semester
FORMAT:
  • Lecture
  • Lab

LAB HOURS PER WEEK: 2