FSCI 6346 - Advanced Meat Science and Muscle Biology

Description
This course will expose students to advanced knowledge of muscle form and function and the biology of muscle growth and development. The course will evaluate the factors controlling muscle growth and development with specific focus on the muscle regulatory factor family. Additionally, the factors controlling postmortem conversion of muscle to meat, tenderness, water holding capacity, and color as they pertain to the development of meat quality will be developed.
Credits
3
Recent Professors
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Recent Semesters
Spring 2019
Offered
TuTh
Avg. Class Size
25
Avg. Sections
1