Feb 17, 2025  
2019-2020 Graduate Catalog 
    
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2019-2020 Graduate Catalog [ARCHIVED CATALOG]

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ANSC 6383 - Structure and Biochemistry of Muscle as Food

Credit Hours: 3
Students will gain knowledge of ultra-structure and composition of animal tissues that comprise edible meat, physicochemical changes in postmortem muscle, and biochemical events leading to the conversion of muscle to meat.

Prerequisite(s): ANSC 3813


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