FSN 0350 - Processing Muscle Foods

Demand 3 Credit Hours
Investigates the physical and chemical properties of muscle food commodities, with emphasis on muscle-based ingredients in formulated foods. This course applies food science and technology to the processing, storage and handling of red meat, poultry, and seafood products. Hazard Analysis Critical Control Point (HACCP) and Good Manufacturing Practices (GMPs) applicable to storage and processing of muscle food products and basic concepts of quality assurance and quality control will be covered. Chemistry, microbiology and physics recommended. Prerequisite: FS 101.