AN S 573X 1 Spring 2021 - Fresh Meat Science and Technology

Spring 2021
3 credit hours
Enrollment Limit: 
January 25, 2021 - May 7, 2021
Elisabeth Lonergan,, 515-294-9125
Course Description: 
Quality, and sensory attributes of fresh meats and how they develop and how they are evaluated. The study of ante and postmortem factors impacting quantity, composition, structure, and chemistry of red meat and poultry muscle/meat. Graduation restriction: Students cannot receive credit for both AN S 570 and AN S 573X .
Course Prerequisites: 
An S 270 or equivalent, or minimum two undergraduate courses in biology, food science, microbiology or culinology.
Proctor Requirements: 
No requirements.

Tuition and Fees

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