ASCI 310 - Fresh Meats

Institution:

University of Nebraska-Lincoln

Subject:

Description:

Lec 2, lab 2. Prereq: ASCI 210 or permission. Fresh meat from beef, pork, lamb, and poultry. Characteristics of muscle, meat technology, preservation, merchandising concepts, and markets.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.unl.edu/

Phone Number:

(402) 472-7211

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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