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Dec 06, 2025
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ASI 350 - Meat Science Credits: 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.
Repeat for Credit
N
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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