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May 07, 2026
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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
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