NEW TECHNOLOGIES TO IMPROVE AND ASSESS MEAT QUALITY AND SAFETY LABORATORY

1) Develop new technologies (e.g., hydrodynamic pressure) that will improve the quality and food safety of meat products; determine the mechanisms of tenderness improvement associated with hydrodynamic pressure on muscle; develop the companion preservation, processing and cooking procedures necessary to fully achieve the value-added capabilities of hydrodynamic pressure technology and other new technologies; support action/regulatory agencies on issues of meat quality and food safety.