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


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