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.