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Apr 18, 2024
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PUBLISHED 2019-2020 Credit Catalog [ARCHIVED CATALOG]
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MEAT 228 - Meat Science II Course Description This course builds on the fundamentals of Meat Science I by applying those principles to animal husbandry, sustainability, grading, dry aging, salt, temperature and humidity, bacterial growth, irradiation, blooming agents/nitrates, and cleaning agents. At the end of this course, you will be able to assess your work environment for cleanliness and be able to correct any deficiencies. You will also be able to determine the quality of the product being used, devise an application for received product, and produce food safe products as set out by the Canadian Food Inspection Agency.
3 Credits:
Prerequisite(s): © 2015-2018, Southern Alberta Institute of Technology (SAIT). All Rights Reserved. Domestic Fee 511 International Fee 1860.76 Registration Statement View course dates and times.
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