AVS 3327 - Meat Science (3)

Introduction to processing and utilization of fresh and value-added red meat products. Discussions on identity standards, factors affecting sensory, nutritional and shelf-life quality attributes, food safety (microbiological, chemical and physical hazards), including inspection and grading of red meats.

Corequisite(s): AVS 3327L.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once