Improving Meat Quality and Safety

Four major objectives will be addressed:Evaluate the impact of animal production and postmortem processing technologies on meat palatability and composition and to develop an understanding of the biological systems impacting meat tenderness, juiciness, and flavor.Examine the effects of novel technologies and processing techniques on beef and pork color, oxidative product genereation, and microbial growth.Determine the correlation between differential abundance of sarcoplasmic reticulum (SR) lipidome and proteome and myofibrillar protein degradation in beef.