May 28, 2024  
2023-2024 University Catalog 
    
2023-2024 University Catalog [ARCHIVED CATALOG]

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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.

Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course



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