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.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(10302) |
15 |
2024-01-08 - 2024-04-12 (MWF)
12:00 - 12:50
GSB 5-59
|
Primary Instructor: Heather Bruce
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LAB H1
(10303) |
15 |
2024-02-21 - 2024-02-23
TBD
|
Primary Instructor: Heather Bruce
|
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 units in BIOCH or 3 units in AN SC 320, and consent of instructor.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(70259) |
5 |
2025-01-06 - 2025-04-09 (MWF)
12:00 - 12:50
GSB 5-59
|
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LAB H1
(70260) |
5 |
2025-01-06 - 2025-04-09
TBD
|
|