ASC 300 Meat Science Lectures
Syllabus History of Meat Growth & Development Energy Metabolism Muscle Contraction Muscle Structure Lamb Grading Percentage Muscle and Pork Pricing Meat Quality: Tenderness Meat Quality: Fat Marbling Meat Quality: Color Conversion of Muscle to Meat Hams Livestock Product in the Diet Processed Meats II Poultry Industry Sensory Science Meats Beef Quality & Yield Grading Poultry Grading Food Defense Food Safety Food Safety Grading and Carcass Evaluation of Meat Goats Retail Meat Marketing

ASC 300

Meat Science

Lectures