ANS 3600: Fresh Meat Science and Applied Muscle Biology
Credits: 3. Contact Hours: Lecture 3.
Prereq: ANS 2700; (BBMB 2210 or CHEM 3310)
Impact of muscle structure, composition, rigor mortis, inspection, fabrication, handling, packaging and cooking on the palatability, nutritional value, yields, market value, and safety of fresh meat.
(Typically Offered: Fall)