Title

MEAT SCIENCE

Course Arabicname

علم اللحوم

Course Credithours

3

Course Description

The origin of meat animals, growth and development of meat animals, factors affecting animal growth and meat production. Chemical and physiological structure of muscular and associated tissues, conversion of muscles to meat. Slaughtering methods and factors affecting production, meat quality and treatments affecting meat quality. Carcass classification and grading, meat inspection, cutting methods, meat nutritive value. (Prerequisite: AP 321).​

Course Linenumber

Course Name

MEAT SCIENCE

Course Syllabus

https://www.just.edu.jo/FacultiesandDepartments/FacultyofAgriculture/Departments/AnimalProduction/Documents/Syllabus_Meat%20Science-614460%20(1).pdf
Created at 1/5/2010 14:49 by System Account
Last modified at 10/23/2022 15:14 by Hassan Ghozlan