Meat Science Research
About our research
Texas A&M University’s meat science researchers are well known for their innovative approach to improving meat production, quality and safety.
Their work ranges from understanding the basic biology of muscle growth to enhancing meat processing techniques and ensuring food safety.
Our researchers’ strong collaboration with the meat industry ensures that research is practical and impactful. They work to address real-world challenges and contribute to advancing the field.
Meat science research topics
Electrical stimulation
Beef carcass chilling: current understanding, future challenges
Dry aging of beef
Meat science updates
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Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University
If you need to be HACCP trained, this workshop fulfills all the requirements. This course is accredited by the…
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Dark cutting beef
To understand “dark cutting beef,” it is necessary to understand how the bright red color of beef occurs. At death,…
