Texas A&M University 4 credits ANSC
Advanced basic and applied studies of meat science and/or technology utilizing the underlying physiological and structural components for conversion to human food; understanding the influence of pre- and post-harvest factors on meat quality, composition, color, packaging, sensory and preparation factors; applying scientific and business principles to manufacturing and process flow of commercial meat food products and demonstrating knowledge of these principles through development of meat products. Prerequisites: Grade of C or better in ANSC 305, ANSC 307, ANSC 318 and ANSC 333; GENE 301; STAT 301, 302, 303, or ANSC 309; junior or senior classification or approval of instructor.
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