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Meats and Muscle Biology

Meats and muscle biology encompasses all phases of meat science research from growth and development to the production of new products for today's changing consumer. This program combines both basic and applied research to meet the needs of the meat industry.

Major areas of beef, pork and lamb research include:

  1. Diet/health nutrition projects aimed at reducing fat levels and changing the fatty acid composition of adipose tissue in meat animals and their product,
  2. examining the effects of feedstuffs on animal and carcass composition as it relates to yield and quality parameters, shelf-life stability and tenderness,
  3. utilization of ultrasound technology to predict carcass quality, palatability, body composition, and aid in the prediction of carcass value,
  4. identification of mechanisms which control the deposition of subcutaneous and intramuscular fat,
  5. biochemical and structural changes in pre- and post-rigor muscle and their effect on meat tenderness, and
  6. improvement of meat quality and shelf life through the use of novel antimicrobials and enhancement solutions.  

Carcass Composition and Meat Quality in Beef and Pork
Red Meat Production
Alexander StelzleniAssociate Professor
  • Animal & Dairy Science