ADSC 8890 - Meat Quality Attributes

Institution:

University of Georgia

Subject:

Description:

The attributes that influence quality, value, and consumer acceptability of meat products. Major emphasis will be placed on factors controlling and regulating color, tenderness, flavor, juiciness, oxidation, and safety of meat products.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uga.edu

Phone Number:

(706) 542-3000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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