AGR 290 - Meat Science

Institution:

Allen County Community College

Subject:

Description:

This course is a study of all phases of the red meat industry with major emphasis on the animal processing sequence, muscle composition, and product quality. It includes promotion, merchandising, and marketing of meat products, as well as basic evaluation techniques.

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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