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. Prerequisite: *3 BIOCH, AN SC 320, or consent of instructor.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(10304) |
25 |
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
(10305) |
25 |
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. Prerequisite: 3 units in BIOCH, AN SC 320, or consent of instructor.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(70261) |
25 |
2025-01-06 - 2025-04-09 (MWF)
12:00 - 12:50
GSB 5-59
|
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LAB H1
(70262) |
25 |
2025-01-06 - 2025-04-09
TBD
|
|