ANSC 447: Advanced Meat Science and Technology

Course 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 inANSC 305,ANSC 307,ANSC 318andANSC 333;GENE 301;STAT 301, 302, 303, orANSC 309; junior or senior classification or approval of instructor.