The Meat Science program prides itself in recruiting
outstanding graduate students. The graduate
students receive assistantships, helping to offset financial
expenses. OSU'S meat graduate students receive a well rounded education.
They are involved with research and teaching, as wells as extension.
We are proud that our students are in strong demand by employers following
graduation.
In addition, the meats program recognizes the importance of
undergraduate students becoming actively involved. The meat science
group employs approximately 16 undergraduate students per semester to
work in the muscle biology research lab and the Oklahoma Food and Agricultural
Produces Center meat
lab.
Dr.
Brad Morgan at: 405 744 6616,brad.morgan@okstate.edu
Webmaster: linda.guenther@okstate.edu
The meat judging program focuses on training individuals to distinguish differences in relative value of various meat cuts. However, the beneficial value of involvement goes much further than determining the compositional and quality differences of carcasses.
Research is on going. Corporations benefit from research that explores meat tenderness, packaging and shelf life, sensory evaluation, and chemical analysis.
Extension reaches out to producers, packers,
retailers, and food service through workshops and
seminars. In addition, extension reaches the youth of today by putting
on 4-H and FFA meat judging contests, field days, and youth tours.
The teaching, research, and extension Meat
Science program brings cohesion to all facets of industry by "Bringing
Dreams to Life" for the students, as well as, the meat industry.