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Food Science Institute

Meat Science

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.

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.


  • 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

Dr. Elizabeth A.E. Boyle
Dr. Elizabeth A.E. Boyle
Animal Sciences & Industry
249 Weber Hall
1424 Claflin Road
Manhattan, KS 66506
Phone : (785) 532-1247