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Meat Lab

Professor Gary Sullivan leads the ASCI 100 Meats 2 course in a Processed Meats lab. The class made hotdogs and 4 varieties of sausage. February 27, 2020. Photo by Craig Chandler / University Communication.

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Professor Gary Sullivan leads the ASCI 100 Meats 2 course in a Processed Meats lab. The class made hotdogs and 4 varieties of sausage. February 27, 2020. Photo by Craig Chandler / University Communication.

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Professor Gary Sullivan leads the ASCI 100 Meats 2 course in a Processed Meats lab. The class made hotdogs and 4 varieties of sausage. February 27, 2020. Photo by Craig Chandler / University Communication.

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Professor Gary Sullivan leads the ASCI 100 Meats 2 course in a Processed Meats lab. The class made hotdogs and 4 varieties of sausage. February 27, 2020. Photo by Craig Chandler / University Communication.

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Professor Gary Sullivan leads the ASCI 100 Meats 2 course in a Processed Meats lab. The class made hotdogs and 4 varieties of sausage. February 27, 2020. Photo by Craig Chandler / University Communication.

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Professor Gary Sullivan leads the ASCI 100 Meats 2 course in a Processed Meats lab. The class made hotdogs and 4 varieties of sausage. February 27, 2020. Photo by Craig Chandler / University Communication.

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Professor Gary Sullivan leads the ASCI 100 Meats 2 course in a Processed Meats lab. The class made hotdogs and 4 varieties of sausage. February 27, 2020. Photo by Craig Chandler / University Communication.

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Professor Gary Sullivan leads the ASCI 100 Meats 2 course in a Processed Meats lab. The class made hotdogs and 4 varieties of sausage. February 27, 2020. Photo by Craig Chandler / University Communication.

200227 Foods 004

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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