FSCI 4446

Introduction to Meat Science and Muscle Biology

4446 Introduction to Meat Science and Muscle Biology (3-2). The course evaluates the multiple facets of the meat industry from conception of meat animals to consumption of meat products. Knowledge of general history, food safety, inspection, physiology, muscle ultrastructure, harvest, fabrication, meat quality, and processing of meat products will be examined. The role of livestock and the meat industry in producing and providing safe and wholesome vital protein to the world will be emphasized.

Units: 4.0