ADSC 3180-3180L - Meats Judging I

Institution:

University of Georgia

Subject:

Description:

Grading and evaluating beef, pork, and lamb carcasses and their wholesale cuts. Terminology to describe and detect differences among carcasses of the same species. Written reasons describing detectable differences.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uga.edu

Phone Number:

(706) 542-3000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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