ANSC 7700 - Advanced Meat Science
ANSC 7700 - Advanced Meat Science
This 5 hour course is an in-depth study of the muscle microanatomy, biochemistry, chemistry of muscle proteins and lipids, lipid-protein interactions, microbiology, antemortem and postmortem factors affecting fresh and processed meat quality; discussion of current scientific literature. Advanced Meat Science will be taught during the Summer semester.