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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety and Quality » Research » Research Projects Subjects of Investigation at this Location

Research Projects Subjects of Investigation at this Location

Each ARS research project has related subjects of investigation.  Listed below are the subjects of investigation currently conducted at this location.

Clicking on a subject of investigation will list the research projects within that  subject of investigation.

Subjects of Investigation
Beef cattle, live animal
Meat, beef cattle
Meat, dairy cattle
Other swine products
Sheep, live animal
Swine, live animal
Research Projects within Swine, live animal
item Cattle and Carcass Grading Correlation and Training Center
item Collective Dynamics of Environmental Multispecies Biofilms That Facilitate Sanitizer Tolerance and Dissemination of Foodborne Pathogens
item Effects of Deep Cleaning Sanitation on Biofilms and Pathogens
item Efficacy of an Experimental Escherichia Coli O157 Subunit Vaccine for Cattle in Feed Yard Conditions
item Evaluate Short- and Long-term Genetic Variation of Shiga Toxin-containing Escherichia coli O157:H7
item Evaluation of Sampling Methods for Detecting, Salmonella and Characterizing Antimicrobial Susceptibility of Salmonella and E. coli in Swine
item Evaluation of the Spatial and Longitudinal Distribution of Antimicrobial Resistance Genes and Occurrence of Potential Horizontal Gene Transfer...
item Holistic Tactics to Advance the Microbiological Safety and Quality of the Red Meat Continuum
item Identification, Genomic Characterization, and Metabolic Modeling of Foodborne Pathogens in the Meat Production Continuum
item Improving Detection of Antimicrobial Resistant E. coli and Salmonella in Swine
item Investigating the Emergence and Ecology of Antimicrobial Resistance in High Risk Beef Cattle
item Prevention and Mitigation of Pathogen Transmission from Cattle and Swine to Food, Water, and Environment
item SARS-CoV-2 Impact on Meat Production: A Farm to Plate Approach
item Strategies to Optimize Meat Quality and Composition of Red Meat Animals
item Validation of a novel method for the detection of select Salmonella serovars in raw meat enrichments