Meat Science

The Meat Science & Food Safety program, located in Weber Hall, provides meat processors and entrepreneurs an opportunity to use 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 KSU Meat Science Facility is a university sponsored, fee-based research center.

Experts

Dr. Elizabeth (Liz) Boyle Professor	Dr. Michael Chao Associate Professor
Dr. Travis O'Quinn Associate Professor	Dr. Jessie Vipham Associate Professor