An S360 - Fresh Meats

Institution:

Iowa State University

Subject:

Description:

Cr. 3. F. Prereq : 270; a course in organic or biochemistry. Impact of muscle structure, composition, rigor mortis, inspection, fabrication, handling, packaging and cooking on the palatability, nutritional value, yields, market value, and safety of fresh meat. Nonmajor graduate credit.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.iastate.edu

Phone Number:

(515) 294-5836

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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