AN S 573 1 Spring 2023 - Fresh Meat Science and Technology

Spring 2023
3 credit hours
Enrollment Limit: 
January 17, 2023 - May 12, 2023
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. Students cannot receive credit for both AN S 570 and AN S 573
Course Prerequisites: 
AN S 270 or equivalent, or minimum two undergraduate courses in biology, food science, microbiology or culinology.
Required Course Materials: 
None; book is available through the library
Proctor Requirements: 
No requirements

Tuition and Fees

For more information about calculating tuition, visit Online and Distance Learning's Tuition page.