ANSC 209

spring 2015

All Classes

Meat Animal Carcass Eval

Credit: 3 hours.

Study principles and techniques used in meat animal and carcass evaluation along with factors that influence composition, meat quality and preparation. Students planning to enroll in ANSC 310 and ANSC 312 should take ANSC 209 in their sophomore year. Prerequisite: ANSC 100.

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