ANSC 321 - The Meat We Eat

Credit(s): 3
When Offered: Spring

An introductory course in meat science focusing on red meat, poultry and fish products used for human consumption. Topics will relate to muscle growth and development, carcass composition, wholesale and retail products, processing techniques, nutritional value, food safety, inspection and grading, food storage, consumer issues and marketing.

Prerequisite(s): ANSC 240
Corequisite(s): ANSC 371