ANSC 3310 - Introduction to Meat Selection And Grading

Institution:

Auburn University

Subject:

Description:

LAB. 6. Pr., ANSC 1000. Development of grading standards and application of federal grades to beef, pork and lamb carcasses. Comparative evaluation of carcasses, primal and sub-primal cuts.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.auburn.edu

Phone Number:

(334) 844-4000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.