Meat Science

Meat Science labThe Meat Science Facility provides meat processors and entrepreneurs an opportunity to use various aspects of a 23,000- square foot, state-of-the-art meat science research and teaching complex. This facility, completed in 1988, provides opportunities for harvest, chilling, fabrication, processing, curing, smoking, packaging, display, and cooking of meats.

Laboratories include the Meat Lab, an on-the-rail abattoir with three processing laboratories; the Sensory Lab, equipped for objective and subjective product evaluation and cookery; the Color Lab with its chilled and frozen display cases; the Meat Chemistry Lab, a fully-equipped facility for analytical work; the Meat Microbiology Lab; and the Post-Processing Pasteurization Lab.

The department's well-equipped laboratories and classrooms enable:

  • Fundamental studies of muscle biology related to meat science.
  • Evaluation of genotypes for optimal growth, development, and meat quality.
  • Development of value-added meat products.
  • Study of slaughter, carcass washing, chilling and hot processing, traditional fabrication, and pathogen intervention control procedures.
  • Analysis of physical, chemical, and sensory characteristics of meat, and other factors related to safety and quality.
  • Evaluation of display lighting and packaging systems on meat color and shelf-life.
  • Response to critical needs and questions of the meat industry.

Meat science experts can provide and assist with educational and technical support for new and existing meat products; reformulation of products for safety; product line extension; process development; meat processing regulations; shelf-life, chemical, and microbial analyses; HACCP plan development and food safety training; quality control techniques and implementations; and nutrition labeling. Value-added clients also can schedule plant visits, meetings, and tours.

The KSU Meat Science Facility is a university sponsored, fee-based research center.

Equipment/Instruments

  • Stuffers
  • Scales
  • Meat slicer
  • Refrigerators and freezers
  • Emulsifiers
  • Coolers
  • Bader Desinuator
  • Steam kettle
  • Smokehouse
  • Saws
  • Greening chamber
  • Retail display cases
  • Mixers
  • pH meters
  • Choppers
  • Proximate analysis
  • Tumbler
  • Instron
  • Injectors
  • Warner Bratzler Shear
  • Needle tenderizer
  • Blodgett oven
  • Meat grinders
  • Belt grill cooker
  • Patty makers
  • STORK post-pasteurization unit
  • Vacuum and MAP packagers

For More Information

Elizabeth A.E. Boyle
Dr. Elizabeth A.E. Boyle
Animal Sciences & Industry
249 Weber Hall
Manhattan, KS 66506
Phone : (785) 532-1247
lboyle@ksu.edu

 

John Unruh

Dr. John A. Unruh
Animal Sciences & Industry
126 Weber Hall
Manhattan, KS 66506
Phone: (785) 532-1245
junruh@ksu.edu