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:
00G42 Schaub Food Science Buil
Class Days:
W
Class Start Time:
1:55pm
Class End Time:
3:45pm
Class Type:
Laboratory
Credits:
0.00
Restrictions:
R: Ag Institute Students Only
