Jun 19, 2024  
2019-2020 Undergraduate Catalog 
    
2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

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AVS 2110 - Meat Processing Techniques

2 Credits (1 Contact Hours)
Examines the basic principles of food animal processing. Laboratories include hands-on opportunities harvesting a variety of livestock, carcass evaluation, carcass fabrication and value-added meat products. Students also gain understanding in Hazard Analysis and Critical Control (HACCP) certification and meat inspection. Preq: AVS 1500 . Coreq: AVS 2111 .



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