ANS 3614 - Meat Science and Meat Processing

Institution:

Florida Agricultural and Mechanical University

Subject:

Description:

Prereq: BSC 1010 or permission. Examines the structure, composition, biochemistry and function of muscle and its conversion to meat. Sensory and nutritive properties of fresh and processed meat are also studied along with methods of meat preservation, inspection, and sanitation.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.famu.edu

Phone Number:

(850) 599-3000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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