ASC 309 - Advanced Evaluation And Grading of Meat

Institution:

University of Kentucky

Subject:

Description:

Further consideration of the factors involved in selecting, grading and evaluating carcasses and wholesale cuts of beef, pork, and lamb. Emphasis will be placed on writing reasons. Laboratory, four hours. Prereq: ASC 303 or consent of instructor.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uky.edu

Phone Number:

(859) 257-9000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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