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Apr 25, 2024
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CULA 2530 - Meat Science: Understanding Meat Composition and It’s Use
Credit hours: 3
Course Description:
This lab class will embrace the chemical composition of different meats and how they exist naturally. The student will examine and embrace different fabrication and preparation techniques to maximize on the quality characteristics that each protein possesses and how to market each of them accordingly.
Student Learning Outcomes:
Students will be able to:
- Exhibit an understanding of basic meat science, muscle fiber and tissue.
- Evaluate the quality characteristics of processed beef, pork, poultry, veal and lamb.
- Identify the primal and sub-primal muscle groups of beef, pork, veal, lamb and poultry.
- Exhibit the ability to identify appropriate cooking applications for specific proteins.
- Evaluate different breeds and age of species for optimal product performance.
- Apply meat science principles to meet the needs of customers
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