Fresno State Meat Science Program has been a major part of the Department of Animal Sciences and Agricultural Education at Fresno State for well over 40 years offering students the opportunity to not only learn about the meat industry, but also gain hands-on experience at the University Meats Laboratory.
Early on, the Meats Laboratory focused on slaughter, fresh meat cuts, and fresh and smoked sausages; however, when Dr. John Henson was hired over 15 years ago he added a new dimension to the program. With his experience in salumi production, the Fresno State Meats Laboratory started producing several varieties of dry-cured salami. This past December Fresno State (Dr. Henson & Dr. McKeith) hosted Salumi 101 with AMSA and North Carolina State University (Dr. Dana Hanson).