ANSC 4860 - Meat Science and Technology

Institution:

Middle Tennessee State University

Subject:

Description:

Prerequisites: ANSC 1410 and sophomore-level classification or higher. Selecting, inspecting, grading, fabricating, packaging, preserving, and cooking red meat products. Other topics include anatomy, structure, and composition of muscle, food safety, and microbiology. Offered Spring only.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mtsu.edu

Phone Number:

(615) 898-2300

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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