Grading of poultry products according to USDA grade standards is also studied. Students are eligible to compete in intercollegiate poultry judging contests. May be repeated for a maximum of four credits. AVS 108 and 202. Practical work in slaughtering of animals and in the cutting, curing, and freezing of meats.
Emphasis is on the identification of wholesale and retail cuts.
Alternate years . Processing and distribution of fluid milk and other dairy products with emphasis on composition, quality control, chemical microbiological, and public health aspects. Continuation of AVS 430, with emphasis on processing of cultured dairy products and frozen dairy products. Processing procedures, quality control, ingredients, formulations, and compositional and cultural characteristics of cultured and frozen dairy products are discussed.