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ANSC 4860 - Meat Science and Technology |
Prerequisites: ANSC 1410 and sophomore-level classification or higher. Selecting, inspecting, grading, fabricating, packaging, preserving, and cooking red meat products. Other topics include anatomy, structure, and composition of muscle, food safety, and microbiology. Offered Spring only.
3.000 Credit hours Levels: Undergraduate Schedule Types: Combined Lecture/Lab Agriculture Department Course Attributes: College of Basic & Applied, Credit from 4-Year College, Upper-Division Work |