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| ANSC 55200 - Advanced Meat Science |
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Associated Term:
Fall 2022
Learning Outcomes: 1. Demonstrate the conceptual framework of meat science and technology by understanding the biology, biochemistry and chemistry postmortem muscle. 2. Synthesize knowledge of the biology, biochemistry and chemistry of muscle (meat) and how it functions to influence meat quality attributes. 3. Classify intrinisc/extrinsic factors affecting meat quality characteristics. 4. Describe strategic factors to solve meat quality related issues or systems that can be applied to improve meat quality attributes. 5. Analyze the composition and chemistry of meat and muscle protein and its functional health benefits to the human consumption. 6. Describe current research in the field of meat science and technology. 7. Demonstrate learned and researched informatin with peers, both in writing and as a presentation. 8. Develop skills to read and evaluate research papers, orally present current research and participate in discussion of the result. Required Materials: Technical Requirements: |
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