ANSC 4700 - Meat Processing
Taught in the fall of every year, Meat Processing (4 hours) teaches the
principles of meat processing; portion control, restructured meat
technology, curing reactions and sausage processing, including the physical,
sensory and biochemical properties of processed meat. Emphasis is placed
on students' knowledge of basic meat processing techniques. Products
produced during the course include fresh sausages, smoked sausage, jerky,
fermented sausage, emulsified sausage, various types hams and bacon, restructured
products, and low/reduced fat products. The
Lecture: MWF 11:00am - 11:50am
Lab: W
Lecture Notes Training Manual & Exam
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