ASCI 384 - Processed Meat Products

Institution:

California Polytechnic State University-San Luis Obispo

Subject:

Description:

Physical, chemical and functional characteristics of meat food raw materials. Science and technology of value-added processing including curing, sausage manufacture, low moisture products, and restructuring. Quality assurance and related current industry topics. 3 lectures, 1 laboratory. Prerequisite: ASCI 211 and junior standing.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.calpoly.edu

Phone Number:

(805) 756-1111

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Quarter

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