University of Kentucky 4 credits Food Science
Principles of red meat, poultry, fish and dairy processing; physical and chemical composition and nutritive value of meat, dairy and egg products; structure and identification of muscle; inspection, grading, formulation, processing and preservation methods; organoleptic properties and consumer acceptance of processed meat, dairy, and egg products. Lecture, three hours; laboratory, two hours per week. Prereq: FSC 107.
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