Abstract
Abstract The University of Wisconsin Poultry Science Club members participate annually in a poultry products workshop. The students form committees for making products, packaging according to the orders received, and distributing the finished products. Some of the experiences obtained during the products workshop include learning how to debone turkeys, the formulation and manufacture of products such as turkey breakfast sausage and turkey rolls, the various aspects of curing and emulsion technology, and the importance of adherence to details. Workshop profits are used for scholarships and club activities.
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