Meat Science
Muscle biology, meat quality, processing and safety.
ANSC-420 Year 4 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Animal Science
Course content
- 1Muscle structureComing
- 2Muscle to meatComing
- 3Humane slaughter and inspectionComing
- 4Carcass composition and gradingComing
- 5Meat quality: color, tenderness and flavorComing
- 6Meat chemistryComing
- 7Fresh meat processingComing
- 8Processed meatsComing
- 9Meat microbiologyComing
- 10Meat safety and HACCPComing
- 11Meat packaging and shelf lifeComing
- 12Meat and the consumerComing
Requirements
Recommended background. You can start any course at any time.
Description
Muscle biology, meat quality, processing and safety.
Part of the Agriculture & Food stream, typically taken in year 4.