Meat Science

Meat ScienceThe 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.