Meat science research at the University of Minnesota addresses the changing needs of the meat industry and current issues facing meat animal producers. Meats research is conducted in a modern meat processing facility capable of processing both red meat and poultry species. Current research topics include:
- Value-added animal product processing and safety
- Effects of feeding biofuel by-products to livestock on meat quality and safety
- Pre-harvest effects on meat quality
- Processed meat technology
Meat Science Laboratory:
The Meat Science Laboratory is geographically located between the Department of Animal Science and the Department of Food Science and Nutrition in the Andrew Boss Laboratory of Meat Science building (ABLMS). The Meat Science Laboratory is a modern meat processing facility capable of processing both red meat and poultry species. In addition to the extension, research, and teaching capacities that the laboratory serves, fresh and processed meat products are also made available for purchase by the university community and interested parties, and some products may be featured in other university dining venues and events. Visit the Meat Science Laboratory.