ASC 303 - EVALUATION AND GRADING OF MEATS

College of Ag, Food and Environment

Credit(s): 2

A detailed consideration of the factors involved in the selection, grading and evaluation of carcasses and wholesale cuts of beef, pork and lamb. Specific emphasis will be given to cutability, quality and maturity as they relate to palatability and acceptance by the consumer. Laboratory, four hours.

Prereq or concur: FSC 304 or FSC 306.