AFNS 521 - Meat Science

Course Career Graduate
Units 3
Approved Hours 3-0-3/2
Fee index 6
Faculty Agric, Life & Environ Sciences
Department Agric, Food & Nutr Sci
Typically Offered second term

Description
The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two-day field trip during Reading Week. Not to be taken if credit received for AN SC 420. Prerequisites: 3 units in BIOCH or 3 units in AN SC 320, and consent of instructor.