ANS 5730: Fresh Meat Science and Technology
Credits: 3. Contact Hours: Lecture 3.
Quality, and sensory attributes of fresh meats and how they develop and how they are evaluated. The study of ante and postmortem factors impacting quantity, composition, structure, and chemistry of red meat and poultry muscle/meat. Graduation Restriction: Students cannot receive credit for both ANS 5700 and ANS 5730. (Typically Offered: Fall)