Credit: 3 hours.

Study principles and techniques used in meat animal and carcass evaluation along with factors that influence composition, meat quality and preparation. Students planning to enroll in ANSC 310 and ANSC 312 should take ANSC 209 in their sophomore year. Prerequisite: ANSC 100.

Section Information
CRN	Type	Section	Time	Days	Location	Instructor
29926	laboratory	AB1	01:00 PM - 02:50 PM	MW	room 120 Meat Science Laboratory	Carr, T
29927	lecture- discussion	AE1	01:00 PM - 01:50 PM	F	room 120 Meat Science Laboratory	Carr, T

View schedules for

ANSC 209Meat Animal Carcass Eval

ANSC 209
Meat Animal Carcass Eval