Course Description
Introduction to Meat and Poultry Processing teaches the basic concepts of meat processing operations and technology. The concepts include basic meat science, meat quality factors, and processing operations for the common food animals (poultry, pork, beef).
Spring 2025
Instructors
Meeting Patterns
Classes Start:
January 6, 2025
Classes End:
April 22, 2025
Location:
00204 Cox Hall
Class Days:
M W
Class Start Time:
12:50pm
Class End Time:
1:40pm
Class Type:
Lecture
Credits:
3.00
Restrictions:
None
