ASI 310 - Poultry and Poultry Product Evaluation

Credits: (2)

Applied knowledge of physical and anatomical characteristics for evaluating poultry for egg and meat production. Evaluation of ready-to-cook poultry products as well as eggs on their exterior, interior, and broken-out appearance according to the latest USDA standards.

Note
Two two-hour labs a week.

Requisites
Recommended prerequisite: ASI 106.

When Offered
Fall

UGE course
No