FSCI 3446 - Introduction to Meat Science and Muscle Biology

Description
The course evaluates the multiple facets of the meat industry from conception of meat animals to consumption of meat products. Knowledge of general history, food safety, inspection, physiology, muscle ultrastructure, harvest, fabrication, meat quality, and processing of meat products will be examined. The role of livestock and the meat industry in producing and providing safe and wholesome vital protein to the world will be emphasized.
Credits
4
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2019
Offered
TuTh, Th
Avg. Class Size
21
Avg. Sections
3