Meat Science Program
Meat science involves everything from growth and development to hot dogs. The University of Kentucky has a fully functional USDA-inspected meat processing facility designed for teaching and research.
UK students can participate in hands-on learning classes, such as ASC 300: Meat Science or FSC 304: Animal Derived Foods, or lecture classes like FSC 430: Sensory Evaluation of Foods, FSC 434G: Food Chemistry, FSC 530: Food Microbiology or ASC: 630 Advanced Meat Science.
The UK Meats Laboratory’s extension activities include the UK Meat Cutting School, the 4-H Country Ham Project, Master Cattlemen, the Food Systems Innovation Center and the UK Butcher Shop. Researchers evaluate how animal diet affects meat quality, factors affecting meat color, sensory evaluation of meats, food microbiology and the use of antioxidants in meats.
Events
- Aug. 27 - Welcome Back Picnic
- Sept. 5 - Animal & Food Sciences Alumni Reunion
News
- Updated Graduate Student Handbook
7/21•Animal & Food Sciences - UK Meat Science program with Dr. Gregg Rentfrow - Dr. Gregg Rentfrow
Kentucky Ag Matters
Courses
A historical perspective of the meat industry together with major changes in body type and composition in both the live animal and its end product meat. Students will evaluate live market animals (swine, cattle, sheep), harvest the market animals, and follow their carcasses and cuts through fabrication and distribution channels. Major topics of discussion will focus on growth and development, inspection, grading, physical and chemical composition of meat and postmortem changes that affect meat quality. Additional information will cover meat marketing trends, nutrition, meat cookery, meat selection, health issues and consumer information.
Prereq: ASC 101 and ASC 102
