Feb 10, 2025  
2012-2013 University Catalog (Revised 2012-10-02) 
    
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2012-2013 University Catalog (Revised 2012-10-02) [ARCHIVED CATALOG]

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AVS 327/327L - Meat Science and Industry (3/1)

Introduction to processing and utilization of fresh and value-added red meat products. Discussions on identity standards, factors affecting sensory, nutritional, and shelf-life qualities, food safety and inspection, and grading of red meats.

Concurrent: Concurrent enrollment required.
Component(s): 3 lectures, 1 three-hour laboratory.


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