Meat Safety & Quality Research
has a long and productive history of collaborative research involving stakeholders.
Current collaborators and projects:
AMERICAN MEAT INSTITUTE FOUNDATION, WASHINGTON, DC
Hide-on Carcass Wash System with Thermal/chemical Dehairing and Mechanical Scraping
NATIONAL CATTLEMEN'S BEEF ASSOCIATION, TINLEY PARK, IL
Relationship Between Longissimus Slice Shear Force and Slice Shear Force of Gluteus Medius and Biceps Femoris (Top Sirloin Cap)...
Optimization and Commercial Implementation of Freeze/age Process to Improve Beef Tenderness
NATIONAL PORK BOARD, DES MOINES, IA
Prediction of Pork Loin Quality and Tenderness with the Vbg2000led Beef Carcass Grading Camera.
NEBRASKA BEEF COUNCIL, KEARNEY, NE
Prevalence and Enumeration of Antimicrobial Resistant Escherichia Coli and Salmonella Throughout the Beef Production Continuum
TEXAS TECH UNIVERSITY, LUBBOCK, TX
Solutions for the Food Safety Threat Posed by Salmonella in the Lymph Nodes of Cattle Presented for Harvest
UNIVERSITY OF GEORGIA, ATHENS, GA
Technologies As Multiple Hurdles to Inactivate Shiga Toxin-Producing Escherichia Coli & Viruses During Beef Processing & on Non-Intact Beef
UNIVERSITY OF NEBRASKA, LINCOLN, NE
Understanding Composition of Bovine Colonic Microbiota and Predisposition to Ehec Colonization As Complex Polygenic Traits in Beef Cattle