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Oct 05, 2024
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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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