ASCI 211 - Meat Science

Institution:

California Polytechnic State University-San Luis Obispo

Subject:

Description:

Muscle food processing methods and operations. Conversion of muscle to meat. Meat inspection, grading, composition, curing, preservation, food safety and related topics. Carcass beef, pork, and lamb processed into consumer ready products. 3 lectures, 1 laboratory.

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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