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Meat Quality, Safety, and Biosecurity

Investigators
Dikeman, Michael
Institutions
Kansas State University
Start date
2007
End date
2012
Objective
  1. One aim of the project is to evaluate technologies that will result in a higher quality meat supply and increased demand for meat.
  2. A second goal is to enhance consumer perception of meat quality and safety.
  3. The third aim of the project is to develop recommendations to meat industry stakeholders that will result in improved meat cookery technologies, meat pasteurization, meat additives, and meat packaging and color.
More information
Non-Technical Summary: Meat quality, safety, and security are very important issues for Kansas, the United States, and internationally. This proposal will address pertinent issues related to these three focus areas with particular emphasis on issues that impact industry profitability and competitiveness.

Approach: Ante-mortem and postmortem treatments, technologies, and packaging and display strategies will be evaluated for their impacts on meat color, palatability, microbiological quality and safety.

Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
KS376
Accession number
211774
Categories
Food Defense and Integrity
Chemical Contaminants
Packaging Residues
Food Preparation and Handling