The Meat Science Facility, 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.
- 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.