Overview

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During the week of March 9, 2009, this program page will be removed from the CSREES Web site. Some of the information from this program page has been incorporated into the Animal Nutrition and Growth program page. If you have any questions about these changes, please contact the program page primary owner.

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

• North American Colleges and Teachers of Agriculture/CSREES-SERD Conference, Stillwater, OK, June 17-20, 2009.

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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