From jerky to food safety, USU faculty leaving mark on industry
Utah State University is the state’s Land Grant University located in Logan, Utah, situated north of Salt Lake City in Cache Valley. USU has been ranked as the #1 public university in the West by Forbes’ list of America’s Best College Buys (2011). USU is also uniquely located in a region known for cattle production, while also being in proximity with major fresh and processed meat production facilities. This scenic and fertile environment is home to a diverse group of meat scientists and students who are making unique contributions to the meat science community.
The meat science program at USU is housed within the Department of Nutrition, Dietetics, and Food Sciences. Multiple USU faculty continuously pursue meat science research and extension endeavors. Current meat science research emphases include: beef flavor, sensory evaluation, meat color, muscle biochemistry, and food safety. Specifically, exploration of multiple species’ meat color attributes and application of antioxidants and packaging are being investigated by Dr. Karin Allen. Food Science faculty member Dr. Silvana Martini has recently developed and published a beef flavor lexicon specific to grass-finished beef.