Questora
ANIM 419 — Meat Science and Technology
Agriculture · University of Ghana
Definitions; Anatomy of Livestock/Poultry; Conversion of muscle to meat; Carcass/meat grading and evaluation; By-products of Meat Industry; Storage and Preservation of meat; Microbial flora of meat and meat products; Factors influencing quality of Cured meats; Marketing of meat and meat products.
- Credits
- 3
- Level
- Level 200
- Semester
- Semester Two
Other courses on this programme
- AGEC 211 — Microeconomics (Principles and Applications to Households and Firms)
- AGEC 212 — Macroeconomics (Principles and Applications to Economy of Ghana)
- AGEN 201 — Agriculture Engineering II
- AGEX 204 — Vacation Rural Community Experience
- AGEX 206 — Approaches to Extension
- AGEX 211 — Food Safety and Quality Standards
- AGEX 213 — Rural Development and Participatory Methodologies
- AGEX 415 — NGO Development and Management
- AGRC 200 — Long Vacation Practicals
- AGRC 212 — Introductory Statistics
- ANIM 212 — Elements of Microbiology and Immunology
- ANIM 418 — Animal Health and Physiology
Practising ANIM 419 with Questora
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).