Bar-B-Que Science

MEATSCI 2010
Investigating methods to prepare various meat products. Students will gain experience in matching proper cooking methods with different muscles to produce wholesome and palatable products. Students will be introduced to product sensory techniques.
Course Level: 
Undergraduate
Unit(s): 
2.0
Semesters Offered: 
Autumn 2019
Spring 2020
Current Instructors: 
Instruction Modes: 
In Person
Distance Learning
Campuses: 
Columbus
Wooster
Program area(s): 
Course Subject: