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Students were encouraged to participate in the sausage-making process to further understand the less

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Leila Venzor and Frazier Kaelin demonstrate the sausage-making process. UNL Meat Science club had a

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Students were encouraged to participate in the sausage-making process to further understand the less

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Leila Venzor demonstrates the sausage-making process. UNL Meat Science club had a Sausage Making 101

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Students taste sausages with varying levels of salt to learn how salt affects taste. UNL Meat Scienc

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Gary Sullivan, Associate Professor in Animal Science, moves pork picnic roasts into the shrink-wrapp

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David Velazco, a masters student in Animal Science, cuts a pork carcass Thursday. UNL's Loeffel Meat

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David Velazco, a masters student in Animal Science, cuts a pork carcass Thursday. UNL's Loeffel Meat

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Packaged meat is ready for donation. UNL's Loeffel Meat Laboratory in partnership with the Nebraska

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Labels are added to shrink-wrapped Pork Picnic Roast. UNL's Loeffel Meat Laboratory in partnership w

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David Velazco, a masters student in Animal Science, moves a pork carcass into the meat lab Thursday.

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UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares

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Calvin Schrock, Research Manager in Animal Science, cuts a pork carcass Thursday. UNL's Loeffel Meat

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David Velazco, a masters student in Animal Science, positions a pork carcass onto the cutting table

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UNL's Loeffel Meat Laboratory in partnership with the Nebraska Pork Producers Association Pork Cares

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Calvin Schrock, research manager in Animal Science, maneuvers a pallet load of processed pork toward

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Gary Sullivan, Associate Professor in Animal Science, pulls a pallet load of processed pork toward t

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Calvin Schrock, research manager in Animal Science, pulls a pallet load of processed pork toward the

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