ANSI 2253 - Meat Animal And Carcass Evaluation

Institution:

Eastern Oklahoma State College

Subject:

Description:

Evaluation of livestock prior to slaughter for factors influencing carcass grades. Yield and quality grading of carcasses, working with carcass cut out data and factors influencing value, quality, and grade. Ante and post-mortem inspection techniques for cattle, calves, sheep, and swine. (Class 2, Lab 2, Cr. 3)

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.eosc.edu

Phone Number:

(918) 465-2361

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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