Growth/Meat Science

General goal is to improve the efficiency and competitiveness of the meat and livestock industries in Missouri through improved production practices, thus increasing meat quality for all segments of the marketing chain. Applied research deals with carcass composition and palatability (tenderness, juiciness, flavor and color) aspects that can be assessed by consumers. Basic research focuses on developing tools to rapidly quantify meat tenderness without damaging or reducing the value of the carcass.