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Sep 27, 2024
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2019-2020 College Catalog [ARCHIVED CATALOG]
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CUL 145 - Meat Fabrication 3 Credits, 5 Contact Hours (1 lec., 4 lab)
Identification and preparation of meat proteins. Includes identification of primal, subprimal, and retail cuts; fabrication of meat into subprimal (wholesale) and retail cuts; meat preservation, and the seven principles underlying hazard analysis and critical control points (HACCP). Also includes shear force measurements and values, preservation methods, and costing principles.
Prerequisite(s): CUL 105 and CUL 140 .
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