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| ANSC 36000 - Muscle Food Production And Safety |
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Associated Term:
Fall 2022
Learning Outcomes: 1. Explain the science, art, and economics of processed meat production. 2. Analyze the physical, chemical, and biochemical reactions involved in the manufacture of further processed meat products. 3. Understand the intrinsic factors of muscle composition (protein and lipid chemistry) and the relationship to the functionality of processed meat products. 4. Categorize the hazards associated with meat products and the procedures used to mitigate these hazards to develop a HACCP plan. 5. Apply meat science knowledge and problem solving to the process of new product development; concept development, formulation, evaluation, economic feasibility, and regulations. Required Materials: Technical Requirements: |
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