Instructor:
Gregg K Rentfrow
303
Credits:
2.0
001
Building:
TBD
Room:
TBD
Semester:
Spring 2025
Start Date:
End Date:
Name:
Evaluation And Grading Of Meats
Requisites:
Prereq: Past or concurrent enrollment in FSC 304 or FSC 306, or consent of instructor.
Class Type:
LAB
TBD
TBD
Days:
TBD
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.
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.
ASC