2026-2027 Undergraduate Catalog 
    
    May 07, 2026  
2026-2027 Undergraduate Catalog
Add to Portfolio (opens a new window)

AFF 1010 - Principles of Meat Science


2 cr
Graded Only

This course delves into the scientific foundations of meat processing. Students explore muscle anatomy and composition, the biochemical processes affecting meat quality, and the factors influencing flavor, tenderness, and color. The curriculum also covers meat inspection, grading standards, and emerging technologies in the industry.

Lecture/Lab: 2 hours lecture
Typically offered: Fall



Add to Portfolio (opens a new window)