Overview

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Every year approximately $100 billion of animal products are sold at the farm gate, and Americans spend several times that amount for these products at retail. Products from animals include meat and meat products, poultry products (meat and eggs), fish, shellfish, dairy products (milk and cheese), and non-food products such as fiber (wool, mohair, cashmere, and leather). The quality and safety of animal products before harvest are influenced by genetics, nutrition, and management systems, whereas after harvest they are affected by handling, processing, storage, and marketing practices. CSREES funds research, education, and extension activities related to animal products that include work in growth and development, food science and technology, food safety, processing, marketing, value-added products, animal health, and human diet and health.

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In Focus

• The safety of animal products is helped through control of foodborne disease agents.
• Animal products improve through animal breeding and genetics studies.
• Consumers are a force in the meat supply chain.
• New animal food products and processing technology are important in the market chain.
• Composition of meat products (fat and lean) is being altered through the application of molecular biology and gene manipulation.

Partnerships

• CSREES supports collaboration among researchers and educators related to animal products through several multistate committees.

Events

• Competitive Grants Grantsmanship Workshops, Washington, DC/Salt Lake City, UT, September/October, 2008.
• Galaxy III Conference: "Celebrating the Extension System: Strengths, Diversity, and Unique Qualities," Indianapolis, IN, September 15-19, 2008.

Selected Results and Impacts

• New technology to reduce the time and energy of the meat aging process improves tenderness and lowers production cost.
• Research results indicate that a certain gene affects the texture of fresh pork.
• The biochemistry of muscle growth affects meat quality.


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Resources

• Agricultural Research Division, University of Nebraska. Information on the Roman L. Hruska U.S. Meat Animal Research Center and undergraduate research program.
• Oklahoma Food and Agricultural Products Research and Technology Center, Oklahoma State University. Technical assistance for food producers and processors.
• Animal Disease Diagnostic Laboratory, Purdue University. Information on diagnostic laboratory test services, procedures for submitting samples, and more.


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Contacts

Charlotte Kirk Baer

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