This course is organized to teach the advanced undergraduate student about the science, technology and business of processing and marketing muscle foods.
Meat science includes the structure, composition and biology of muscle and associated tissues.
The nutritional value and microbiology of meat are studied. The processes of converting animals into fresh meat and meat products are covered. Anatomy is studied in relation to meat cuts, meat quality and product yield. The many facets of the meat industry are studied. Meat prices are obtained from the internet.