ASCI 300A: Principles of Intercollegiate Livestock and Meats Evaluation and Judging-Principles of Meat Evaluation, Grading and Judging

Prereqs: ASCI 200.
Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications.
This course is a prerequisite for: ASCI 400A
Credit Hours: 1
Course Format: Lab 4
Course Delivery: Classroom

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