PO 322 - Muscle Foods and Eggs

Description
Processing and preserving fresh poultry, red meats, seafood, and eggs. Ante- and post-mortem events as they affect quality, yield, and compositional characteristics of muscle foods. Principles and procedures involved in the production of processedmeat items. Prerequisite: ZO 160, BIO 181 or BIO 183
Credits
3
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2019, Fall 2018
Offered
TuTh, Tu
Avg. Class Size
9
Avg. Sections
3