Catalog 2019-2020

AGSC 2530 Poultry Processing and Products (3-0-3)

A general course in egg functionality, poultry slaughter, meat quality, and value added poultry products. The science and practice of processing and products of poultry and eggs; physical, chemical, microbiological, and functional characteristics of value-added poultry products as they affect consumer acceptance, efficiency of production, and regulatory approval.

Offered Spring

Prerequisite

AGSC 2220, BIOL 1111, and BIOL 1111L