280.102 Preparation and Preservation of Fresh Meat (15 credits)

The microbiology, biochemistry and technology involved in the production of fresh and frozen meat and meat products as well as ways of increasing their chilled and frozen shelf life. Includes a review of hazardous microbes carried by fresh meat and meat products and their control in a modern processing facility.

Note(s): Offered in even years only.

Requirements Requirements help

Offerings Offerings help

Year Semester Mode Location
2018 Semester Two non-standard Distance

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