Pre- and Post-Harvest Processing Strategies to Improve the Quality and Safety of Meat and Poultry Products
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abstract
Conditions exist during the management, feeding, transportation, handling, slaughter, fabrication, processing, shipping, and retail segments of the meat industry chain that can negatively impact muscle quality. The purpose of this project is to identify and/or develop pre- and/ or post-harvest strategies via a "systems approach" to address muscle quality variation and ultimately the value of meat and poultry. expected outcomes/impacts from this research include development of fundamental and applied knowledge in processing technologies disseminated via scientific publication; application of knowledge or adoption of new information and methods to improve meat and poultry processing disseminated via workshops; and to improve the productivity of food production by ensuring and safe, high quality and sustainable food supply disseminated via scientific conferences.
