ANSC 317: Meat Selection, Evaluation and Grading

Animal Science Texas A & M University-College Station 2.0 credits

Course Description

Credits 2.
1 Lecture Hour.
3 Lab Hours.Selection and grading of carcasses and wholesale cuts of beef, pork and lamb; principles of evaluation included in carcass contests and progeny testing.Prerequisites:ANSC 107andANSC 108.

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