Course Information
Line Number 614460
Course Name AP446 - Meat Science
Course Description
The origin of meat animals, growth and development of meat animals, factors affecting animal growth and meat production. Chemical and physiological structure of muscular and associated tissues, conversion of muscles to meat. Slaughtering methods and factors affecting production, meat quality and treatments affecting meat quality. Carcass classification and grading, meat inspection, cutting methods, meat nutritive value. (Prerequisite: AP 321).