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Dec 18, 2024
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ASI 350 - Meat ScienceCredits: 3
An introduction to the red meat industry relating the fundamental properties of muscle structure, chemistry, and physiology to meat quality, composition, processing, nutritional value, and marketing. The laboratory will demonstrate the conversion of animals to meat and by-products, and meat processing technology.
Note
Two hours lecture and two hours lab a week.
Requisites
Recommended prerequisite: BIOL 198, or a course in chemistry.
Typically Offered
Fall, Spring
K-State 8
Natural and Physical Sciences
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