ADSC 3190-3190L - Meats Judging II

Institution:

University of Georgia

Subject:

Description:

Selecting and grading carcasses and wholesale cuts of beef, pork, and lamb. Terminology required to describe and detect differences among carcasses and primal cuts in addition to written reasons describing detectable differences. The meats judging team which represents the University in intercollegiate Meats Judging Contests will be selected from the students in this course.

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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