ANSC 3700 - Muscle Foods
Taught in the Spring semester, this 4 hour course teaches the fundamentals of harvest, processing, storage, and merchandising of meat and meat products. Biochemical and physiological implications of nutrition, breeding and antemortem treatment on meat quality, curing, and processing as well as basic principles of HACCP, sanitation, and inspection are discussed. Laboratories are oriented towards hands-on experience with these principles.
Lecture: MWF
Lab: Th
Th