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.