AGR 104 - Principles of Meat Evaluation

Institution:

Allen County Community College

Subject:

Description:

This course is an in depth evaluation of carcasses and meat of beef, pork, and lamb. Emphasis is on beef carcass grading and appraisal of beef and pork primal cuts. The course includes techniques for critical evaluation and comparative analysis. The course involves 4-5 hours of classroom and laboratory per week.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.allencc.edu

Phone Number:

(620) 365-5116 ext 100

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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