ANSC 330 - Basic Meat Science

Institution:

The University of Tennessee-Martin

Subject:

Description:

Principles of the science of muscle tissue and its conversion to fresh meat. Study of the anatomy and biochemistry of muscle tissue. Physiological function of muscle in the animal. Properties of fresh and processed meats. Preservation of meat and meat products and the fabrication of beef, pork and lamb carcasses into retail cuts and selected processed cuts. Prereq: BIOL 120 or 140, and CHEM 111 or 121 or concurrent enrollment.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.utm.edu

Phone Number:

(731) 881-7000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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