Advanced basic and applied studies of meat science and/or technology utilizing the underlying physiological and structural components for conversion to human food; understanding the influence of pre- and post-harvest factors on meat quality, composition, color, packaging, sensory and preparation factors; applying scientific and business principles to manufacturing and process flow of commercial meat food products and demonstrating knowledge of these principles through development of meat products. Prerequisites: Grade of C or better in ANSC 305, ANSC 307, ANSC 318 and ANSC 333; GENE 301; STAT 301, 302, 303, or ANSC 309; junior or senior classification or approval of instructor Credits 4. 3 Lecture Hours. 3 Lab Hours.
Advanced basic and applied studies of meat science and/or technology utilizing the underlying physiological and structural components for conversion to human food; understanding the influence of pre- and post-harvest factors on meat quality, composition, color, packaging, sensory and preparation factors; applying scientific and business principles to manufacturing and process flow of commercial meat food products and demonstrating knowledge of these principles through development of meat products. Prerequisites: Grade of C or better in ANSC 305, ANSC 307, ANSC 318 and ANSC 333; GENE 301; STAT 301, 302, 303, or ANSC 309; junior or senior classification or approval of instructor Credits 4. 3 Lecture Hours. 3 Lab Hours.
