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Research in meat science and technology is focussed upon production and processing factors that influence the textural and flavour properties of meat, refrigeration and packaging systems, and on the identification and extraction of bioactive components from meat. Research is also carried out on further processed meat products and pet foods. These research programmes cover the beef, pork and sheep meat sectors.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Thursday 06 October 2016