AN SC 420 - 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. Prerequisite: *3 BIOCH, AN SC 320, or consent of instructor.

Winter Term 2021


LECTURE B1 (42700)
2021-01-04 - 2021-04-09
MWF 12:00 - 12:50 (AF 1 06A)

Primary Instructor: Heather Bruce


LAB H1 (42702)

No Scheduled Class Times

Primary Instructor: Heather Bruce