Texas A&M University’s top-tier meat science program
The Meat Science Section at Texas A&M University is comprised of 16 faculty members and over 25 graduate students who contribute daily to the land-grant mission and core pillars of Texas A&M through research, teaching, and extension/service.
For many years, the Meat Science program has been considered among the top in the United States. Research focus areas include meat safety, biochemistry, quality, processing, sensory evaluation, and nutrition. Our program has been heavily involved in national beef tenderness surveys and quality audits, innovative processed meats technologies, the update of USDA’s National Nutrient Database for Standard Reference for beef, validation of carcass safety interventions, and consumer acceptance of endpoint cooking temperatures for pork. Faculty, graduate students, and undergraduates participate in national and international meetings to disseminate research findings and determine the current needs our industry faces. These efforts help drive new and relevant research ideas that allow us to continue the development of new technologies, methods, and solutions that have relevance in everyday food production.