MPFS 1222 - Meat Product Evaluation

Institution:

Eastern Oklahoma State College

Subject:

Description:

Practice in selecting and evaluating carcasses, wholesale and retail cuts of beef, pork, and lamb; application of IMPS; carcass grading and justifications. Utilizes area meats facilities for laboratory situations. (Class 1, Lab 2, Cr. 2)

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

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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