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COMMERCIAL MEAT PROCESSING

ANSCI/FOODSCI 515
과목 설명

Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging.

선수과목

ANSCI/FOODSCI 305 , FOODSCI 410 , or graduate/professional standing

충족 요건

This course does not satisfy any prerequisites.

학점

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개설 시기

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평점
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변화 계산 불가

수료율
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변화 계산 불가

A 비율
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변화 계산 불가

학급 규모
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-100% 과거 데이터 대비

Cumulative Grade Distribution

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

유사 과목

FOOD LAWS AND REGULATIONS

ANSCI/FOODSCI 321

Food laws and regulations, regulatory and commerical grading standards used in the food industry.

MEAT ANIMAL EVALUATION & MARKETING

FISC 120

This course demonstrates how meat animals within a species differ in value, grade and yield. This course will also cover price determination and marketing systems for each species. The students will receive hands-on experience in evaluating, slaughtering, and cutting beef and pork. Lamb processing and manufacturing of processed meat items will be demonstrated.

INTRODUCTION TO MEAT SCIENCE AND TECHNOLOGY

ANSCI/FOODSCI 305

Application of biological, technological, and economical principles to muscle and related tissue utilized for food.

ADVANCED FOOD MICROBIOLOGY

FOODSCI 725

Principles and problems covering fundamental concepts in Food Microbiology; application of concepts in fermentation, pathogenesis, and gut health; development and control of a sustainable and safe food and fiber system.

INTEGRATED FOOD MANUFACTURING

FOODSCI 532

Procedures used to process and preserve foods on a commercial basis, with emphasis on concentration, dehydration and fractionation process, plant sanitation/GMP, statistical process control, and environmental impacts..