ASCI 171 - Advance Meat Science

Prerequisite: ASCI 11 or ASCI 71
Basic advanced meats course: covering comprehensive study of the conversion of muscle to meat and factors that affect meat quality. Topics include muscle structure and function and muscle anatomy. Laboratory exercises involve hands-on techniques of harvest, fabrication and further processing of various products from the major species of production livestock.

Weekly Lecture Hours: 2
Weekly Lab/Activity Hours: 3
Course Fee: $75

Units: 3

Course Typically Offered: Fall