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Loeffel Meat Shoppe

Students taste sausages with varying levels of salt to learn how salt affects taste. UNL Meat Science club had a Sausage Making 101 course in the Animal Science Complex. February 28, 2022. Photo by Jonah Tran / University Communication.

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Students were encouraged to participate in the sausage-making process to further understand the lessons. UNL Meat Science club had a Sausage Making 101 course in the Animal Science Complex. February 28, 2022. Photo by Jonah Tran / University Communication.

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Students were encouraged to participate in the sausage-making process to further understand the lessons. UNL Meat Science club had a Sausage Making 101 course in the Animal Science Complex. February 28, 2022. Photo by Jonah Tran / University Communication.

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Leila Venzor demonstrates the sausage-making process. UNL Meat Science club had a Sausage Making 101 course in the Animal Science Complex. February 28, 2022. Photo by Jonah Tran / University Communication.

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Leila Venzor and Frazier Kaelin demonstrate the sausage-making process. UNL Meat Science club had a Sausage Making 101 course in the Animal Science Complex. February 28, 2022. Photo by Jonah Tran / University Communication.

220228 Sausage 002

David Velazco, a masters student in Animal Science, cuts a pork carcass Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. The first donation went to the Lincoln Food Bank. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.

200528 Pork 369

David Velazco, a masters student in Animal Science, positions a pork carcass onto the cutting table in the meat lab Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. The first donation went to the Lincoln Food Bank. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.

200528 Pork 355

David Velazco, a masters student in Animal Science, moves a pork carcass into the meat lab Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.

200528 Pork 325

David Velazco, a masters student in Animal Science, cuts a pork carcass Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.

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Calvin Schrock, Research Manager in Animal Science, cuts a pork carcass Thursday. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.

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Labels are added to shrink-wrapped Pork Picnic Roast. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.

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Gary Sullivan, Associate Professor in Animal Science, moves pork picnic roasts into the shrink-wrapping machine. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.

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UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Food Bank for the Heartland in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.

200528 Pork 107

Packaged meat is ready for donation. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program process more than 1500 pounds of pork for the Heartland of America Food Bank in Omaha. This is the second donation being processed for food banks. Friends and family of Bill and Nancy Luckey of Columbus donated the pigs. The first donation went to the Lincoln Food Bank. The pigs were harvested and processed at the east campus meat lab. May 28, 2020. Photo by Craig Chandler / University Communication.

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Calvin Schrock, research manager in Animal Science, maneuvers a pallet load of processed pork toward the awaiting Lincoln Food Bank truck. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program has donated more than 1300 pounds of processed pork to the Lincoln Food Bank. The pigs were donated by Niewohner Brothers of Albion, NE, and the pigs were harvested and processed at the east campus meat lab. May 26, 2020. Photo by Craig Chandler / University Communication.

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Calvin Schrock, research manager in Animal Science, pulls a pallet load of processed pork toward the awaiting Lincoln Food Bank truck. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program has donated more than 1300 pounds of processed pork to the Lincoln Food Bank. The pigs were donated by Niewohner Brothers of Albion, NE, and the pigs were harvested and processed at the east campus meat lab. May 26, 2020. Photo by Craig Chandler / University Communication.

200526 Pork 110

Gary Sullivan, Associate Professor in Animal Science, pulls a pallet load of processed pork toward the awaiting Lincoln Food Bank truck. UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program has donated more than 1300 pounds of processed pork to the Lincoln Food Bank. The pigs were donated by Niewohner Brothers of Albion, NE, and the pigs were harvested and processed at the east campus meat lab. May 26, 2020. Photo by Craig Chandler / University Communication.

200526 Pork 035

UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares program has donated more than 1300 pounds of processed pork to the Lincoln Food Bank. The pigs were donated by Niewohner Brothers of Albion, NE, and the pigs were harvested and processed at the east campus meat lab. May 26, 2020. Photo by Craig Chandler / University Communication.

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Ordering Instructions

All photos are available to UNL departments at no charge. Email the titles of the photos to Craig Chandler or Monica Myers.

cchandler2@unl.edu
mmyers2@unl.edu

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