AFNS 521 - Meat Science

★ 3 (fi 6)(SECOND, 3-0-3/2)

Faculty of Agricultural, Life and Environmental Sciences

The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two-day field trip during Reading Week. Not to be taken if credit received for AN SC 420. Prerequisites: *3 BIOCH or AN SC 320, and consent of instructor.

Winter Term 2021

Lectures

LECTURE B1 (42698)
2021-01-11 - 2021-04-16
MWF 12:00 - 12:50 (TBD)

Primary Instructor: Heather Bruce

Labs

LAB H1 (42699)
2021-02-17 - 2021-02-19

Primary Instructor: Heather Bruce

Winter Term 2022

Lectures

LECTURE B1 (61170)
2022-01-05 - 2022-04-08
MWF 12:00 - 12:50 (AF 1 06A)

Labs

LAB H1 (61172)
2022-01-05 - 2022-04-08