Research
The Meat and Food Science program actively conducts high quality research in several key areas. Faculty members actively seek competitive funding opportunities for research projects and initiatives. Graduate students play a central role in the conduction and completion of research projects at multiple points along a continuum from conception of meat animals to consumption of food and meat products. Research areas include:
- Pre- and post-harvest food safety interventions
- Pre- and post-harvest factors effecting meat quality
- Factors affecting retail shelf-life and methods of increasing color/quality stability
- New product development - sensory, quality, food safety, shelf-life and marketability
- Development and marketing of lamb and goat products
- Development of alternative finishing systems to increase sustainability
Past and Current Research
| E. coli O157 and Salmonella spp. In White-tail Deer and Livestock |
Loree Branham |
| Effects of Activated Charcoal on Binding E. coli O157:H7 and Salmonella typhimurium in Sheep |
Haley Knutson |
| Development & Consumer Acceptance of Pre-Cooked Lamb Leg Roasts and Goat Products |
John Kellermier |
| Comparison of Feedlot Performance, Cacass Characteristics & Microbial Contamination of Wool versus Hair Breeds of Sheep |
Lacey Vinson |
| Development of an Injected/Marinated Goat Rack Roast and Goat Breakfast Sausage |
Jamin Phipps |
| Tasco-14 Supplementation in Sheep |
Blake Coates |