Dec 06, 2025  
2025-2026 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  About K-State
  University Leadership
  Kansas Board of Regents
  University Department Heads & Administrators
  Campuses
  Statements and Disclosures
  Governance and Faculty
  Academic Calendars
  All-University Regulations
  Academic Policies and Procedures
  General Education: K-State Core
  General Education: K-State Core Elementary Education PK-6
  Tuition and Fees
  Student Financial Assistance
  Glossary and Abbreviations
  Course Description Key
  Courses
  Colleges and Departments
  Degrees and Certificates Offered
  Academic Degree Maps
  Accelerated Degree Programs
  Online Programs
  Archived KSU Catalogs
  K-State Research and Extension
  Research Facilities and Centers
  Academic Advising
  International Programs
  Services for Students
  Support Services
  Undergraduate Admission
  KSIS
  Auxiliary Services and Facilities
  K-State Athletics
  K-State Libraries
  Webmail
  My Portfolio
HELP
2025-2026 Undergraduate Catalog
Add to Portfolio (opens a new window)

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.

Note
Three hours recitation a week.

Repeat for Credit
Y

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

Typically Offered
Spring-Even Years


Add to Portfolio (opens a new window)