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College of Agriculture
> Dept. of Animal & Range Sciences
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Facilities
Department of Animal and Range Sciences
Meat Science Lab
Montana State University Meat and Meat Processing
Center
The MSU Meat and Meat Processing Center is a state-inspected facility with the capability for processing
meat animals. It has much of the equipment necessary
for sausage and ham manufacturing. In addition, there
is a chemistry laboratory for analysis of a wide range
of physical and chemical properties of meat. Students
learn to cut carcass and manufacture sausages and ham
in this facility. As a result there are fresh and processed
products available for retail sale. If you are interested
in purchasing a product, please contact the meat lab at
406-994-5565 or email jboles@montana.edu.
The mission of the Processing Center is to conduct
basic and applied research along with supplying expertise
for new product development. The program cooperates
with and builds on the strengths and expertise of the
Animal and Range Sciences Department. By
undertaking both reactive and proactive R & D activities,
this initiative serves to increase the amount of value-added
meat products and supports the continued viability of
Montana's agri-food industry. Applied research efforts
involve development and adaptation of new processing
technology, with emphasis on product quality, shelf-life
and safety. In addition, basic research involves evaluation
of factors affecting tenderness, color and other carcass
characteristics. One important role of the center is
to assist the industry in understanding the needs of
customers, both in domestic and export markets. Further
outreach programs include short courses and seminars
about meat and meat products.
Biobased Products Links
Food Labeling Links
Meat Regulations Links
Livestock Evaluation Links
Meat Judging Links
Meat Judging Information
- Meat
Judging - Contains information about meat judging,
where to find more information, and what to look for
in individual classes.
Cut Identification Links
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