MEAT 206 - Meat Science I

Course Description
This course provides an introduction to fundamental meat science. The student will learn about the composition of muscle meat and how the muscles work, how slaughter affects the eating quality of meat, the nutritional content of meat, how to perform final quality checks on meat and which government regulations impact the production of meat for retail sale.

3 Credits:

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Domestic Fee
511
International Fee
1860.76
Registration Statement
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