ANS 5700: Advanced Meat Science and Applied Muscle Biology
Credits: 3. Contact Hours: Lecture 2, Laboratory 2.
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 reports and a written project. Graduation Restriction: Students cannot receive credit for both ANS 5700 and ANS 5730. Offered even-numbered years. (Typically Offered: Spring)