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 2024

Lectures

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

Labs

Section Capacity Class times Instructor(s)
LAB H1
(10303)
15
2024-02-21 - 2024-02-23
TBD
Primary Instructor: Heather Bruce