ANSC 3700 - Muscle Foods

Institution:

Auburn University

Subject:

Description:

LEC. 3, LAB. 2. Pr., ANSC 1000. Introduction to domestic animal growth and development, comparative evaluation of livestock and carcass composition. Biochemical and physiological factors affecting fresh meat and processed meat quality. Fundamentals of ante- and postmortem muscle biology, slaughter, processing, storage and merchandising of meat and meat products.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.auburn.edu

Phone Number:

(334) 844-4000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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