ASC 630 - ADVANCED MEAT SCIENCE

Martin-Gatton College of Agriculture, Food and Environment

Credits: 4

Advanced meat science with special reference to the histological, chemical, physical and microbiological properties as they relate to meat quality, organoleptic acceptability and processing procedures. Lecture, three hours; laboratory, two hours.

Prerequisite(s):
Prereq: FSC 304, FSC 306 or equivalent; one course in histology or biochemistry or consent of instructor.
Crosslisted with: FSC 630