Meat Science Resources
Our meat science program is designed to provide assistance to small meat processors.
K-State Research and Extension specialists provide consulting and technical assistance in areas of meat product and process development, product evaluation and testing. Specialists can also suggest sources for materials, equipment and services.
All meat science programs are guided by United States Department of Agriculture (USDA) regulations. A USDA processing facility is located on campus in the Department of Animal Sciences and Industry. Our specialists and meat scientists use this facility for harvesting, chilling, fabrication, processing, curing, packaging and cooking of meats.
Resources
Below are helpful resources relating to meat science, product testing and value added services. If you have specific questions, please contact your local extension office, or reach out to one of our food safety specialists.
Please visit our departmental website for in-depth topics, resource links and helpful information. Meat Science is part of the Animal Sciences and Industry department within the College of Agriculture.
You can visit our facilities and work with our personnel, or the staff at K-State can prototype the products to your specifications. With our access to ingredients and raw materials, we can conduct small batch or pilot plant runs. Facility fees are dependent on services provided.
Laboratories housed within the Animal Science & Industry Department provide processors with many resources from development to analysis of meat products.
- Nutrition Labeling
- Product and Process Development
- Shelf-Life Evaluation
- Chemical Analysis
- Microbiological and Quality Assessment
For assistance with product and process development, contact:
Elizabeth Boyle
Kansas State University
Department of Animal Sciences and Industry
249 Weber Hall 1424 Claflin Road
Manhattan KS 66506
785-532-1247
lboyle@k-state.edu
KSU Meat Sales offers customers a wide selection of retail cuts and processed products from beef, pork, and lamb.
The meat science extension publication database provides the latest research and information relating to meat and food safety, handling, grading, processing and more.
Learn more about important topics and research within the meat science industry. Click on one of the following topic areas to view related publications and highlights:
Dr. Liz Boyle
Professor/Extension Specialist
249 Weber Hall
1424 Claflin Road
Manhattan KS 66506
785-532-1247
lboyle@k-state.edu
Areas of Specialization:
- Hazard Analysis and Critical Control Point (HACCP)
- Meat Safety
- Quality, Processed Meats
Karen Blakeslee
Extension Associate - Rapid Response Center
221 Call Hall
1530 Mid-Campus Drive North
Manhattan, KS 66506
785-532-1673
785-532-3295 fax
kblakesl@k-state.edu
Areas of Specialization:
- Rapid Response Center
- Food Science for Extension Agents
Dr. Kelly Getty
Associate Professor/RRC Process Authority
247 Weber Hall
1424 Claflin Road
Manhattan, KS 66506
785-532-3486
kgetty@ksu.edu
Area of Specialization:
- Food Safety
We offer a variety of learning opportunities and programs throughout the year. For more information on upcoming classes and events in your area, please contact your local extension office.