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This DVD is designed to prepare students to be competitive in poultry judging contests. It includes eight classes for poultry judging practice: Production Hens, Broiler Breeder Selection, Ready-to-Cook Broilers for Grading, Ready-to-Cook Turkeys for Grading and Placing, Poultry Parts Identification, Egg Exterior Quality and Factors, Egg Interior Quality and Further Processed Poultry Meat Products Evaluation. Official placing and cuts are provided following each class. Collaborator: Dr. Jason Lee, Assistant Professor of Poultry Science at Texas A&M.
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