Meat Science and Muscle Foods
With research, extension, and teaching initiatives spanning from breeding decisions to food consumption, Penn State Meat Science is a dynamic program capable of addressing the changing needs of the meat industry.
Penn State Meat Sale
Every Friday when classes are in session (Spring and Fall Semester), the Penn State Meat Lab holds a meat sale from 9:30 a.m. until 3:00 p.m. (or until items are sold out!) Items for sale include PSU-made summer sausage, snack sticks, and scrapple, and fresh pork, beef, and lamb. The sale is open to the public. [Recently uploaded price list - note: prices may change at any time]
Freezer Beef School
Extension specialists from the Department of Dairy & Animal Science are offering a Freezer Beef School on Saturday, December 5, 2009. Topics covered include label design, content and claims, food safety regulations, and marketing tools. [More information and registration form]
Links
- American Association of Meat Processors
- American Meat Institute
- American Meat Science Association
- American Veal Association
- National Cattlemen's Beef Association
- National Pork Board
- PennAg Industries Association
- Pennsylvania Beef Council
- USDA Agricultural Marketing Service
- USDA Food Safety and Inspection Service
Meat Science Fact Sheets
- Thawing at Ambient Temperature on the Counter - PDF
- Meat Display Lighting Facts - PDF
- Meat Cut Yield - The Butcher Kept Your Meat? - PDF
- Meat Irradiation - PDF
- Beef Grading
- Pork Fact Sheets
Meat Science Blogs
Further Irradiation Information
- Effectiveness of Irradiation in Controlling Pathogenic and Spoilage Microorganisms in Meats - PPT
- Irradiation for Reducing Pathogens in Meat and Poultry -
PPT
- Irradiation to Improve Meat Safety: What do Consumers Expect? - PPT
