ANSC 205 — Intro to Meat Evaluation: 2 Credits (2 Lab)
(F) Techniques for the evaluation of carcasses. Procedures include U.S. grading standards, introduction to carcass pricing and objective carcass measurements
Prerequisites: ANSC 100
(F) Techniques for the evaluation of carcasses. Procedures include U.S. grading standards, introduction to carcass pricing and objective carcass measurements
Prerequisites: ANSC 100