AGSC 455 - 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.

Prerequisite(s): AGSC 100; AGSC 255.

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.

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