This is a theory-based course with practical lab applications and observation designed to introduce students to the study of meat structure, common diseases, meat coloration, electrical stimulation, post mortem aging, pre-slaughter stress syndrome, meat nutrition and shear force analysis. Prerequisite: Admission to the Retail Meat Processing program
This is a theory-based course with practical lab applications and observation designed to introduce students to the study of meat structure, common diseases, meat coloration, electrical stimulation, post mortem aging, pre-slaughter stress syndrome, meat nutrition and shear force analysis. Prerequisite: Admission to the Retail Meat Processing program
