May 28, 2024  
2018-2019 Graduate Catalog 
2018-2019 Graduate Catalog [ARCHIVED CATALOG]

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ASI 930 - Advanced Meat Science

Credits: 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.

Three hours recitation a week.

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

Typically Offered
Fall, on sufficient demand

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