ANS 250 - Intro to Meat Science

Institution:

Treasure Valley Community College

Subject:

Description:

Follows market animals (cattle, sheep and swine) from the fi nishing phase to the meat counter. Includes slaughter, meat grading and evaluation, inspection, structure and composition of muscle, conversion of muscle to meat, microbiology and sanitation, cookery of meat, and nutritive value of meat.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tvcc.cc

Phone Number:

(541) 881-8822

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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