News

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

    May 28, 2024

  2. 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.  

  3. Source: ©HEDGEHOG94 - STOCK.ADOBE.COM

    Extending Assistance

    Oct 4, 2023

    Before taking the bold leap of starting a new meat processing company, most stakeholders who’ve “been there, done that,” would likely recommend that entrepreneurs do exhaustive due diligence and take advantage of the resources available to ensure they are committing to the venture with wide-open eyes. Academic programs, such as The Ohio State University’s (OSU) Meat Science Extension service, are just one of many sources of information for those exploring the possibility of a meat processing startup.

  4. Conference participants learned to process whole lamb at the Ohio State University Meat Science Lab.

    Howard Wyman Leadership School Securing a Strong Future for Sheep

    Sep 26, 2023

     The Howard Wyman Sheep Industry Leadership School has been bringing together sheep producers from around the country for over 50 years.

  5. 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.

  6. 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.

  7. 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?

  8. 2021 Buckeye Fresh Mini Meat Cutting Workshops

    Feb 22, 2021

    Want to learn more about food animal processing? Ohio State University extension meat specialists are offering a two-day workshop to help the current labor force face challenges brought forth by the 2020 pandemic.

    What To Expect: Participants will have a better understanding of anatomy, muscle myology, cutting guidelines, food safety, meat quality, the role of processed meat and government regulated non-meat ingredients (i.e. salt, phosphates, nitrites, etc.) finalized by conducting hands-on cutting tests to understand the impact of yields on profit margins.

  9. Selling and Pricing Freezer Beef

    Nov 12, 2020

    Selling and Pricing Freezer Beef

  10. Factors Impacting Total Pounds of Meat From Food Animals

    Nov 12, 2020

    Factors Impacting Total Pounds of Meat From Food Animals

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