Title

CARCASS EVALUATION LABORATORY

Course Arabicname

تقييم صفات الذبائح- عملي

Course Credithours

1

Course Description

. Identifying tools and devices used and how to use them to ensure public safety, presenting videos on slaughterhouse quality, methods of slaughtering and cutting, visits to slaughterhouses and meat processing plants, identifying the different methods of slaughtering poultry, sheep, goats, and beef, methods of preparing meat cuts and supply methods, packaging and meat preserving methods, and methods of measuring meat quality. (Prerequisite: AP 446 or concurrent)​

Course Linenumber

Course Name

Carcass Evaluation Laboratory

Course Syllabus

https://www.just.edu.jo/FacultiesandDepartments/FacultyofAgriculture/Departments/AnimalProduction/Documents/Syllabus%20614080.pdf
Created at 10/14/2020 11:07 by Hassan Ghozlan
Last modified at 10/23/2022 13:58 by Hassan Ghozlan