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Robert M. Kerr Food & Agricultural Products Center

Meat Science

The FAPC offers services in meat science.

The Value-Added Muscle Foods Processing department 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. Commodities other than muscle foods may be included as well. The department also helps 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.

Staff