Meat Processing II (MP 120)

Term: 2022-2023 Spring

Faculty

Schedule

Tue-Thu, 2:30 PM - 5:00 PM (1/9/2023 - 5/12/2023) Location: MAIN W 248

Description

Select below for statements regarding:

ADA/504 Accommodations
Pregnancy Modifications
Sex Discrimination and Sexual Harassment
Notice of Nondiscrimination

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This lab course is a continuation of Meat Processing I. In this continued education course, students will be involved with all phases of meat production, from the stunning and disabling, to hair/hide removal using industry standard equipment, and viscera removal. Aging, carcass breakdown, and custom cutting will also be fundamental building blocks for students within this course.