AGR 410. Principles of Meat Science.
Prerequisites: AGR 133 and AGR 143. This course will provide students with information on meat produced by cattle, swine, sheep, poultry, seafood, and other species on a local, national, and international level, as well as information on the conversion of muscle to meat and the inspection, grading and evaluation of these products. This course will require intensive use of oral and written communication.