Meat Processing II (MP 120)

Term: 2023-2024 Spring

Faculty

Schedule

Tue-Thu, 8:00 AM - 10:30 AM (1/8/2024 - 5/10/2024) Location: OFFST OFF OFF

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.