Meat Science

Research in meat science ranges from animal growth and development through fresh meats and processed/manufactured meat products. Undergraduate work opportunities include research and laboratory work in meat chemistry, assisting graduate students in research, development of websites and educational materials for bovine and porcine myology, meat plant facility work, and U-CARE research products. Some recent and ongoing research includes: Muscle Profiling Research To increase the value of beef carcass, muscles from the chuck and round have been fully characterized from the perspective of size, composition, color, tenderness, and palatibility. Veal and cow muscle profiling have also been done. This research led to the development of the flat iron steak (Whiskey Creek and Skeeter Barnes) and petite tender.

Economics Research

• Consumer value of beef flavor and identification of meat traits most valued by consumers, including marbling and grain versus grass feeding, are leading to new insights in better ways to fulfill the desires of the consumer.

Product Research

• Instrument grading technology is being developed and evaluated. In one study, we correctly classified over 95% of carcasses as tender, intermediate, or tough.
• Research is looking at ways to make new and better products with enhancement strategies such as pre-marinated beef, investigation of ingredients and effects on tenderness, taste, and color.
• Studies are being done on the nature of flavor (and off-flavor) in beef.
• The impact of distillers grain on meat characteristics such as marbling and flavor is being evaluated.
• Research works to understand the impact of HACCP food safety interventions on meat product quality.

Research Directly Tied to Beef Production

• Optaflexx in beef was recently approved by the FDA. This growth promotant increases muscle mass and feed efficiency with minimal changes in tenderness or taste of beef.
• Calf-fed and yearling production systems are being compared. Cattle placed in a feedlot immediately after weaning and harvested around 14 months of age are more tender than cattle raised within a yearling production system.

Faculty contact information and current graduate students can be found in the Meat Science Directory.