MEAT 206 - Meat Science I

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

Time Guidelines
The standard instructional time for this course is 45 hours.