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Meat Science Extension

College of Food, Agricultural, and Environmental Sciences

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Welcome to The Ohio State University Meat Science Extension program!

Meat Science Extension provides information and courses to help those working in the meat and poultry industries, students interested in meat judging, as well as the consumer. We are involved in a number of courses where you can learn from experts, interact with industry colleagues, and get your hands on product. Short courses in food safety, labeling, and processing program areas include Introductory and Advanced HACCP training, Listeria intervention, Meat and Poultry labeling, Thermal Processing of Ready-to-Eat Products, Process Change and Control, Sausage Processing, Whole Muscle Meat Processing, and Jerky Process Validation.

Our lastest addition to this list of courses is an Integrated Process Control Short Course: a one day couse, focusing on automated control engineering, statistical process control and control documentation. Click here for more information

 
Quick Links
Food Safety     •    Meat and Poultry Labeling     •     Meat Processing      •     Youth Meat Judging
Quick Links Off Site
Meat Lab Retail Sales     •     Meat Science Major at OSU     •    OSU Meat Judging Team     •     OSU Meat Science Club

 

News

  1. Cull Cow Study- OSU Meat Lab.

    Ohio Food Bank Association Benefits from Partnership with OSU – Meat Science Extension Research Project Led by Dr. Lyda G. Garcia

    Sep 18, 2023

    Dr. Lyda G Garcia, Associate Professor and Extension Meat Specialist with the Department of Animal Sciences at The Ohio State University conducted a cull cow study which benefited both the Ohio Food Bank Association and Beef Producers Nationwide. Dr. Garcia's  research  project studied two body types in cull cows (thin and normal) to determine the percentage of saleable product.  This study comes from a discussion at the National Beef Quality Audit Execute Summary in December 2022 where beef producers requested data showing impacts of body condition on percent saleable product. Dr.

  2. Dr. Lyda Garcia with Prairie View A&M University Students

    Students Benefit Through OSU Meat Science Extension and Prairie View A&M University Collaboration.

    Sep 18, 2023

    Through a collaboration with Prairie View A&M University, Ohio State University’s Associate Professor and Extension Meat Specialist, Dr. Lyda G. Garcia welcomed four undergraduate students for the month of July to learn and get hands-on experience working alongside OSU Meat Science Extension programs, County Fairs, and National Associations to name a few.

  3. Meat Judging Programs and Why They Matter

    Dec 5, 2022

    Dr. Lyda G. Garcia, Associate Professor – Meat Science / Extension Meat Specialist - Fresh Meat Processing, and Meat Judging Coordinator in the Department of Animal Sciences

    What is a Meat Judging Program?

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