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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 products. 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 latest addition to this list of courses is an Integrated Process Control Short Course: a one-day course, 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. Pork Loineye- Ribbed between the 10th / 11th ribs

    Ohio County Fair Carcass Judges

    Mar 20, 2025

    In the state of Ohio, County Fairs traditionally gather to showcase various aspects of agriculture, annually. Livestock exhibits are opportunities to demonstrate the impacts of proper genetics and management practices to be evaluated on hoof. Carcass shows is an additional opportunity for youth exhibitors to see and understand firsthand the results of their efforts in raising a food animal. Exhibitors and families will have a better understanding of the evaluation process following the USDA grading system.

  2. The OSU Thermal Processing of Ready-to-Eat Meat Products Short Course

    May 28, 2024

    We completed the first OSU Thermal Processing of Ready-to-Eat Meat Products short course since the pandemic.  This 3-day course covers the technical and regulatory aspects of cooking and chilling of ready-to-eat meat products, presented by 10 speakers from the equipment industry, USDA-FSIS and OSU.  

    Denny Heldman, Bala Balasubramaniam, and I were the OSU speakers. As part of the course, participants got to tour a smokehouse that was built to be used for research in the Ag. Engineering Building and Bala’s HPP facility in Parker Food Science. 

  3. Alumni Story: Dr. Ashley Blilie

    May 23, 2024

    If you had asked Animal Sciences alumna Dr. Ashley Blilie where she would be in ten years when she was a freshman at The Ohio State University, she probably would have told you: practicing veterinary medicine.  

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