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 2026
Instructors
Meeting Patterns
Classes Start:
January 12, 2026
Classes End:
April 28, 2026
Location:
00200 Cox Hall
Class Days:
M W
Class Start Time:
12:50pm
Class End Time:
1:40pm
Class Type:
Lecture
Credits:
3.00
Restrictions:
None