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Current and future practices for meat production from farm to carcasses leaving the slaughter floor. Topics include animal growth and development, genetics and breeding, on-farm opportunities to influence carcass and meat quality, pre-slaughter handling of meat-producing animals, slaughter and carcass dressing procedures, carcass classification, animal welfare, occupational safety and health, and factory farming.
Note(s): Offered in even years only
|2018||Semester One non-standard one||Distance|
Page authorised by Director, Student Administration