Meat and Muscle Biology


In meat science and muscle biology, we use a variety of tools and analyses to evaluate meat quality and composition from the live animal to carcass composition and final meat quality.

Meat products are also studied to explore ways to enhance value through underutilized product enhancement and packaging. Through these studies, meat color and shelf life are also evaluated to reduce food waste at the retail level. Additionally, through molecular techniques, we study growth and development of muscle and adipose tissue to enhance live animal performance and meat quality. This research helps improve producers’ abilities to allow for better management and marketing of their livestock.