Several aspects of food safety and meat science have been or are currently under investigation at the MIR Center. Current research includes formulation trials for lamb summer sausage, meat goat carcass evaluation and retail product development, and microbial evaluations of livestock and wildlife grazing the same pastures.
Recent publications include:
- The Use of Ultrasound to Predict Lamb Carcass Yield.
- The Use of Activated Charcoal to Bind E. coli O157:H7 and Salmonella Typhimurium in Sheep.
- Relationships Among Weights, Ultrasound and Carcass Characteristics in Boer-Cross Goats.
- Using Ultrasound to Predict Back-Fat of Lamb Carcasses.
- Assessment of Microbial Contamination on Deer Carcasses.
For more information, visit the Meat & Food Science Research homepage, email Dr. Loree Braham at firstname.lastname@example.org or Dr. John Kellermeier at email@example.com or call at 325-942-2027.
More about the Food Safety and Product Development Laboratory (Meat Lab
This facility is about 8,000 square feet and includes an elevated classroom with multimedia capabilities, retail sales room, test kitchen, sensory panel rooms, smokehouse, fabrication room, coolers, freezers and a harvest floor. More information about the facility is available on the Meat Science web page.
The Meat Market retail store is open from noon to 5:30 p.m. every Friday during the long semesters (excluding the Friday after Thanksgiving) and walk-ins are welcome.
For more information, visit the Meat Market website. For a price list or order form, fax 325-942-2516 or email firstname.lastname@example.org.
Custom processing of cattle, sheep, goats and pigs is available on a limited basis. For more information, call 325-942-2515.