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Oct 07, 2024
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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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