AN S 570: Advanced Meat Science and Applied Muscle Biology
(2-2) Cr. 3. Alt. S., offered even-numbered years.
Prereq: AN S 460
Ante and postmortem factors impacting composition, structure, and chemistry of red meat and poultry muscle/meat, the conversion of muscle to meat, and the sensory and nutritional attributes of fresh meats. Oral research reports and a research proposal.
...include an evaluation of the student's mastery...472, BIOL 474, EEOB 570, EEOB 582, EEOB...