AVS 2110 - Meat Processing Techniques

Institution:

Clemson University

Subject:

Animal and Vet Sciences

Description:

Examines the basic principles of food animal processing. Laboratories include hands-on opportunities harvesting a variety of livestock, carcass evaluation, carcass fabrication and value-added meat products. Students also gain understanding in Hazard Analysis and Critical Control (HACCP) certification and meat inspection. Preq: AVS 1500. Coreq: AVS 2111.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.clemson.edu

Phone Number:

(864) 656-4636

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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