Jun 15, 2024  
2024-2026 Academic Catalog 
  
2024-2026 Academic Catalog
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ANSI 207 - Principles of Meat Science


3 Hour(s)

This course is a study of muscle, organ and carcass composition and the processing required to produce wholesome meat products. The course will include the fundamentals of dressing, curing, grading, specialty product manufacturing and by-product utilization. This course is available online.



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