ASCI 310: Fresh Meats

ASCI 310
Prereqs: ASCI 210 or permission.
Fresh meat from beef, pork, lamb, and poultry. Characteristics of muscle, meat technology, preservation, merchandising concepts, and markets.
This course is a prerequisite for: ASCI 411
Credit Hours: 3
Course Format: Lab 2, Lecture 2
Course Delivery: Classroom

Attention

This is the site for old bulletin data. Please head to UNL's Course Catalog for updated course and program information.