ASCI 300A - Principles of Intercollegiate Livestock and Meats Evaluation and Judging-Principles of Meat Evaluation,Grading and Judging

Institution:

University of Nebraska-Lincoln

Subject:

Description:

Lab 4. Prereq: ASCI 200. Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications.

Credits:

1.00 - 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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