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Apr 20, 2024
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FDSC 2200 - Advanced Meat Processing
Advanced Meat Processing is a continuing in-depth study of retail meat cutting and value-added products in today’s meat industry. Students will be familiarized with advanced retail meat cuts, identify specific carcass muscles in relation to their characteristics, and study methods of cooking cuts of meat generated from these muscles. Innovative retail merchandising and aggressive product development for today’s consumer needs will be the focus. This course will present many approaches to meat merchandising and provide information to the student for making accurate decisions that will bring the greatest profits to producers and retail operations.
Prerequisites:
FDSC 2060 - Fresh Meat Processing
Credits: 4
Lecture/Lab Hours: 4 lab hrs/week
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