Meat Science and Technology (FABS 457.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
FABS 457 01 September 2016 Phyllis Shand


Fundamentals of Meat Science, including meat quality, chemistry, conversion and processing of muscle to meat and product storage will be presented. An overview of technologies used for further processing and value - addition of meats will also be discussed.


Offered in alternate years. Students with credit for FAMS 457 will not receive credit for FABS 457.

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