FDSC 2100 - Principles of Meat Science

(2L, 2LB)(3CR) [E] Muscle growth, structure and metabolism, pre-harvest animal care, fabrication of carcasses into cuts and associated processing techniques; conversion of muscle into meat; fresh meat properties and quality; chemical properties of meat; meat processing; meat microbiology and safety.

Prerequisites: CHEM 1005 or CHEM 1025 and FDSC 2040 or instructor permission.