APSC 3214 - Meat Science

Institution:

Virginia Polytechnic Institute and State University

Subject:

Description:

Study of meat science starting with the live animal through the utilization as a muscle food. Fundamentals in live animal evaluation, slaughter, fabrication, fresh meat, byproduct utilization, and processed meats. The physical, chemical, physiological, and microbiological properties of meat as related to meat composition, quality, nutrition, and safety. Even years. I. Pre: ALS 2304, CHEM 1036. (2H,6L,4 Credits).

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.VT.EDU

Phone Number:

(540) 231-6000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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