ANSI 5213 - Advances in Meat Science

Institution:

Oklahoma State University-Main Campus

Subject:

Description:

Prerequisite(s): BIOC 4113 and ZOOL 3204 or equivalent. Development of muscle and its transformation to meat. Properties of meat and their influence on water-binding, pigment formation, texture and fiber characteristics. (Same course as FDSC 5213)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.okstate.edu/

Phone Number:

(405) 744-5000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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