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Meat Science

FAPC works toward the development of an outstanding research program emphasizing chemical or biochemical aspects of further processing of livestock, poultry and aquatic muscle, as well as other food-producing species for value-added products.

Meat Science graphic

We work toward the development of an outstanding research program emphasizing chemical or biochemical aspects of further processing of livestock, poultry and aquatic muscle, as well as other food-producing species for value-added products.

We also help solve short- and long-term problems relating to further processing and value-added products, including food safety. Additional efforts center on the development of products from muscle foods to assist the growth of Oklahoma value-added businesses.

Expert

Jake Nelson, M.S.
Meat Processing Specialist
jacob.nelson@okstate.edu

FAPC Resources

USDA/FDA Pilot-scale Processing
The Economic Feasibility of Small Multi-Species Meat Processing Plant in the State of Oklahoma
Relative Humidity Calculator
Workshops & Events
Videos
OSU Fact Sheets

External Resources

OSU Department of Animal and Food Sciences
Oklahoma Department of Agriculture, Food and Forestry
U.S. Department of Agriculture