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ANSC 3376. Meat Science. 3 Hours.

Lecture topics may include muscle and skeletal biology, conversion of muscle to meat, food-borne illnesses, and HACCP. Labs focus on the methods of harvesting, preparation, preserving, and storing meat. Course Equivalents: AGRI 3376
Prerequisite: ANSC 1319 with a grade of C or better and Sophomore standing.