FAS 402 - Meat Science & Technology

Institution:

Alabama A & M University

Subject:

Description:

3 hrs. Theoretical and practical aspects of slaughtering, dressing, cutting, and processing of beef, pork, and lamb. Selection, identification, and utilization of wholesale and retail cuts, as well as principles of processing and preservation of meat products are covered. Various methods of studying and evaluating meat characteristics and composition are also included. Prerequisites: FAS 102 and Junior standing ( Offered Fall)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.aamu.edu/

Phone Number:

(256) 372-5000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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