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FDSC* 2100 - Meat Evaluation

This course is designed to provide students with an understanding of the events that take place in getting livestock and livestock products from the producer to the consumer, with emphasis on the practical aspects of meat marketing and the basic principles underlying the operation of the market. Hands-on techniques of livestock grading and carcass evaluation are included.

Credits: (3.00 cr.)

Lecture/Lab Hours
(3 lect hrs/week)


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