AN SCI 2114 - Live Animal and Meat Evaluation .

Institution:

University of Missouri-Columbia

Subject:

Description:

The composition and quality meat produced from food animals is the driving component of livestock economic value. This course will teach the principles and procedures involved in evaluation, grading, selection, and economic value of meat animals and poultry and the carcasses they produce. This course is an excellent introduction and (or) prerequisite for all livestock production courses and will provide a baseline of information for students interested in livestock or meat judging.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.missouri.edu/

Phone Number:

(573) 882-2121

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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