The Meat We Eat

3 Credits

This course affords students the ability to critically examine and evaluate the principles of the scientific method, model construction, and use the scientific method to explain natural experiences and phenomena by discussing animal protein production, processing and retailing, and animal muscle in protein in the diet; proper selection, preparation, cooking and storage of animal protein products and their influence on food safety and palatability; meat and muscle chemistry and composition, muscle growth and contraction.