ANS 3614 Meat Science And Meat Processing. (4)

Examines The Structure, Composition, Biochemistry And Function Of Muscle And Its Conversion To Meat. Sensory And Nutritive Properties Of Fresh And Processed Meat, Are Also Studied Together With Methods Of Meat Preservation, Inspection, And Sanitation.
Prerequisite: BSC 1010, CHM 1045, Or Permission.