AGSC 655 - Meat Science and Muscle Biology

(3 units)

This course offers a unique opportunity to explore, in depth, cellular events that happen during the conversion of muscle to meat and its effects on meat functionality.

Grading Basis: Graded
Units of Lecture: 3
Offered: Every Spring

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. demonstrate a deep understanding of all events related to muscle-to-meat transformation.
2. describe biochemical events that affect meat quality.
3. develop and discuss tools to improve meat quality.
4. develop and undertake meat science research.
5. describe methods used in meat research.
6. elaborate meat science projects by using research methodologies.

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