We are committed to bringing food science industry information to the state of Oklahoma. Our faculty are instrumental in researching all of today's top issues and provide advanced curriculum in the classroom.
The teaching, research and extension Meat Science program brings cohesion to all facets of industry by bringing dreams to life for the students, as well as, the meat industry.
Students interested in meat science can pursue a food science major with a meat science degree option.
The OSU Robert M. Kerr Food and Agricultural Products Center provides research laboratories, pilot-processing facilities, kitchens, sensory rooms, and more. This facility is used to teach students about cutting-edge value-added processing and technology.
The classroom setting provides state-of-the-art audio/visual equipment and features an auditorium with a rail system for moving carcasses from the cooler to the classroom for lectures and seminars.
Research at Oklahoma State University is on going. Corporations benefit from research that explores meat tenderness, packaging and shelf life, sensory evaluation, and chemical analysis of different feed stuffs, breed types and techniques.
Our Extension programs reach out to producers, packers, retailers and food service through workshops and seminars. In addition, Extension reaches the youth of today by putting on 4-H and FFA meat judging contests, field days and youth tours.
- Workshops and Programs
- 4-H/FFA Judging Resources
- Helpful Links
American Association of Meat Processors
American Meat Institute
American Meat Science Association
American Society of Animal Science
AMSA Meat Judging
Food Marketing Institute
North American Meat Processors Association
Southwest Meat Association
Texas A&M - Meat Judging CDE Resource
U.S. Meat Export Federation
University of Nebraska, Lincoln - Meat Judging CDE Resource