ANS 120 - Principles of Meat Science

Institution:

University of California-Davis

Subject:

Description:

Lecture-3 hours. Prerequisite: Biological Sciences 1A. Anatomical, physiological, developmental, and biochemical aspects of muscle underlying the conversion of muscle to meat. Includes meat processing, preservation, microbiology, and public health issues associated with meat products. (Same course as Food Science and Technology 120.) GE credit: Sci- Eng.-III. (III.) Lee

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ucdavis.edu

Phone Number:

(530) 752-1011

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Quarter

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