Mar 29, 2024  
PUBLISHED 2020-2021 Credit Catalog 
    
PUBLISHED 2020-2021 Credit Catalog [ARCHIVED CATALOG]

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):
  • MEAT 206

Required Materials
CONTINUING EDUCATION CALENDAR


 


NETWORK LEARNING CALENDAR

 

 

 

 


ACADEMIC CALENDAR

 

 

 

 

 

 

 
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