Principles of Meat Science

CT Score

1500

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ANS 002 . Learning Activities: Lecture 3 hour(s). Enrollment Restriction(s): Restricted to upper division standing. Grade Mode: Letter. General Education: Science & Engineering (SE). ANS 120 — Principles of Meat Science (3 units) Course Description: Anatomical, physiological, developmental, and biochemical aspects of muscle underlying the conversion of muscle to meat. Includes meat processing, preservation, microbiology, and public health issues associated with meat products. Prerequisite(s): ANS 002 . Learning Activities: Lecture 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE). This course version is effective from, and including: Winter Quarter 2027. Learning Activities: Lecture 3 hour(s). Enrollment Restriction(s): Restricted to upper division standing. Grade Mode: Letter. General Education: Science & Engineering (SE). ANS 120 — Principles of Meat Science (3 units) Course Description: Anatomical, physiological, developmental, and biochemical aspects of muscle underlying the conversion of muscle to meat. Includes meat processing, preservation, microbiology, and public health issues associated with meat products. Prerequisite(s): ANS 002 . Learning Activities: Lecture 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE). This course version is effective from, and including: Winter Quarter 2027→ANS 120→unlocks 2 courses

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