FSCI 4446 - 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
Attributes
Blackboard
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Spring 2019, Fall 2018, Spring 2018, Fall 2017
Offered
TuTh, Th
Avg. Class Size
19
Avg. Sections
3