POSC 42303 — Value Added Muscle Foods
An intense study of muscle structure and how it relates to the development of further processed meat products. Muscle ultrastructure, protein functionality, product development, and quality analysis will be covered. In class hands on activities will also be included to allow students to obtain experience of producing processed meat products. Prerequisite: POSC 43104 . (Typically offered: Spring Odd Years)
Prerequisites: POSC 43104