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ASC 309

Advanced Evaluation and Grading of Meat

University of Kentucky 2 credits Animal Sciences

Course Description

Further consideration of the factors involved in selecting, grading and evaluating carcasses and wholesale cuts of beef, pork, and lamb. Emphasis will be placed on writing reasons. Laboratory, four hours. Prereq: ASC 303 or consent of instructor. [Offered in fall only.]

Code
ASC 309
Credits
2
Subject
Animal Sciences

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