Mar 29, 2024  
2009-2010 Graduate Catalog 
    
2009-2010 Graduate Catalog [ARCHIVED CATALOG]

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ASI 930 - Advanced Meat Science


Basic biochemical, physiological, and histological properties of muscle and related tissues; muscle contraction, rigor mortis, and muscle hydration; maturation; processing by thermal, dehydration, and cold sterilization techniques; meat flavor chemistry; meat research techniques.

Credits: (3)

Note
Three hours rec. a week.

Requisites
Pr.: ASI 777 or equiv.; and a course in biochemistry.

When Offered
I, On sufficient demand


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