Meat and muscle properties with animal production systems, processing, and packaging

The major goal of the project is to investigate production and processing systems on the composition, functional properties, shelf life, and palatability characteristics of meat and muscles. The specific project objectives are1. Quantify the influences of dietary and production practices on composition, carcass traits, and meat characteristics of livestock and avian species.2. Determine influences of ingredient incorporation and other processing technologies on functional, physiochemical, and meat quality properties of goat meat, chicken, and beef.3. Measure the properties of meat and muscles with differing packaging methods and retail display conditions.