Dec 05, 2025  
2025-2026 Undergraduate Catalog 
    
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2025-2026 Undergraduate 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.

Repeat for Credit
N

Typically Offered
Fall

K-State 8
Empirical and Quantitative Reasoning


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