Research in Meat Science includes both basic and applied studies of the science of meat and meat products. The program includes research on animal physiology and fresh meat quality, pre- and post-mortem muscle physiology and biochemistry, meat processing technology encompassing use of novel ingredients and equipment as well as new preservation and packaging concepts. Microbiology and food safety are important components of both fresh meat and processed meat research programs. Meat Science has well-equipped chemistry and microbiology laboratories including a Biosafety Level 2 laboratory for work with pathogenic microorganisms in addition to extensive animal harvest, fabrication, processing and preservation facilities.
These facilities provide the capacity for research on meat quality as a result of animal genetics, nutrition and environment as well as impacts of animal transport, handling, harvest and immediate post-harvest conditions. Fresh meat quality and safety during subsequent storage and shelf life assessments are an integral part of the program. Facilities available for meat processing research provide capacity to produce virtually all types of processed meat products for study of novel ingredients, equipment and processing technologies, including such things and natural and organic processing and high hydrostatic pressure processing.