ANS 5600: Science and Technology of Value Added Meat Products
Credits: 3. Contact Hours: Lecture 2, Laboratory 2.
Prereq: ANS 2700 or Graduate standing
Physical, chemical and biological properties of meat important to achieving value-added meat product characteristics. Ingredients, technology and equipment used for processing, preservation and safety of cured meats, loaf products and fresh, cooked, dry and semi-dry sausage products.
(Typically Offered: Spring)