Two class periods and one 1-hour discussion. A course in biochemistry is recommended. Open only with consent of instructor. Faustman A study of muscle tissue as it relates to meat quality. Emphasis will be placed on biochemical and physiological processes occurring during the conversion of muscle to meat.
Biochemical changes occurring in products during storage is reviewed.
Students are required to review critically scientific literature dealing with this subject area. Physiology of Lactation. First semester of even numbered years. Two lecture periods and one laboratory period. This course examines anatomical, endocrine and metabolic aspects of lactation, emphasizing lactation in dairy cattle.