APSC-3214: Principles of Meat Science
Description: Muscle biology and biochemistry, fresh meat processing, meat merchandising, processed meats, food safety, meat cookery, and regulations.
Pathways: N/A
Course Hours: 3 credits
Sections Taught: 6
Average GPA: 2.48 (rounds to C+)
Strict A Rate (No A-) : 12.73%
Average Withdrawal Rate: 0.00%
| David E Gerrard | 2024 | 22.3% | 29.1% | 30.3% | 16.4% | 1.8% | 0.0% | 2.48 | 6 |