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Feb 16, 2025
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ASI 930 - Advanced Meat ScienceCredits: 3
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.
Note:
Three hours recitation a week.
Requisites:
Prerequisite: ASI 777 or equiv.; and a course in biochemistry.
Typically Offered
Fall, on sufficient demand
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