Food Technology: Processing Meats
Texas State University
CourseAG 4330
This course includes the evaluation and grading of carcasses, as well as wholesale and retail cuts of beef, pork, lamb, and poultry. Emphasis will be placed on quality control proceeses and testing finished meat products that have been frozen, cured, fried, pickled, and canned. Prerequisites: AG 3382 with a grade of "C" or better.
- Credits
3 credits
- Course Code
AG 4330