Dec 06, 2025  
2009-2010 Undergraduate Catalog 
    
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2009-2010 Undergraduate Catalog [ARCHIVED CATALOG]

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ASI 370 - Principles of Meat Evaluation

Credits: (2)
The use of subjective and objective standards to evaluate beef, lamb, and pork carcasses and wholesale cuts for both quality and yield of edible portion as they relate to value and consumer acceptance.

When Offered
Fall

UGE course
No


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