Your Undergraduate Bulletin

ASCI 210
Prereqs:
Knowledge of edible animal products with particular emphasis to meat products from livestock and poultry. Includes all aspects of the meat industry from slaughter to consumption. Methods of slaughter and fabrication, conversion of muscle to meat, processing techniques, preservation and storage, and consumer related topics discussed and demonstrated.
This course is a prerequisite for: ASCI 211, ASCI 310, ASCI 410, ASCI 419, ASCI 452, ASCI 455, ASCI 457, ASCI 486
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom