AGS 342 - Foundations of Meat Science and Processing

Credit Hours: 2
Basic concepts of growth and development of livestock including how animal husbandry and the environment affect meat quality along with basic concepts of meat processing. Also, how structure and composition of the animal affects muscle and associated tissues and how they contribute to the palatability and profitability of beef, pork, lamb, and goat.

Prerequisite: AGS 101; and BIO 101 or higher numbered BIO course; and CHM 107 or higher numbered CHM course.
Lecture contact hours: 2 Lab contact hours: 1

Typically offered: Fall