COMMERCIAL MEAT PROCESSING

Prerequisites & course information

Requisites: AN SCI/FOOD SCI 305 , FOOD SCI 410 , or graduate/professional standing Course Designation: Core GenEd - Natural Science & Wellness + Lab Grad 50% - Counts toward 50% graduate coursework requirement Repeatable for Credit: No Last Taught: Spring 2025 Learning Outcomes: 1. Summarize the various chemical and physical properties of meat and non-meat ingredients used to manufacture processed meats Audience: Both Grad & Undergrad 2. Formulate various processed meats in compliance with governmental regulations Audience: Both Grad & Undergrad 3. Identify basic meat processing principles Audience: Both Grad & Undergrad 4. Demonstrate the ability to determine if a thermal processing procedure will produce a safe product Audience: Graduate 5. Recognize how various types of meat processing equipment operate Audience: Both Grad & Undergrad 6. Summarize proper cleaning and sanitation procedures Audience: Both Grad & Undergrad Learning Outcomes: 1. Summarize the various chemical and physical properties of meat and non-meat ingredients used to manufacture processed meats Audience: Both Grad & Undergrad 2. Formulate various processed meats in compliance with governmental regulations Audience: Both Grad & Undergrad 3. Identify basic meat processing principles Audience: Both Grad & Undergrad 4. Demonstrate the ability to determine if a thermal processing procedure will produce a safe product Audience: Graduate 5. Recognize how various types of meat processing equipment operate Audience: Both Grad & Undergrad 6. Summarize proper cleaning and sanitation procedures Audience: Both Grad & Undergrad