ANSC 3376. Meat Science. 3 Hours.
Students study the fundamental principles of meat science through skeletal and muscle anatomy, msucle biology, and the conversion of muscle to meat. Emphasis may be placed on quality attributes of meat, food safety, science and technology used to produce wholesome products. The lab will focus on the sequence of animal processing from production to harvest, fabrication, storage, and evaluation of meat and meat products. Course Equivalents: AGRI 3376
Prerequisite: ANSC 1319 with a grade of C or better and Sophomore standing.
