Research Programs at FTSL

Hydrodynamic Shock Wave Pressure Technology Research To Improve Meat Tenderness - How tender or tough is the meat? And if it is tough, how do we make it tender? We are evaluating and developing new technologies to make meat more tender and more uniform in eating quality.

Solving Food Safety Problems in Muscle Foods - How safe is the meat we eat (e.g., free of foodborne pathogens)? We are evaluating and developing new technologies (e.g. hydrodynamic pressure technology) to make your meat safer to eat!

Further Processed and Value-Added Capabilities - Develop pressure technologies that will improve the quality and shelf-life of further processed meat products and fully achieve the value-added capabilities of these technologies. The application of the HDP process to raw materials designated for use in further processed meat products will be compared to the application of HDP to finished processed meat products. It is unknown if the best utilization of the HDP process is its application to the raw materials before processing or directly to the finished product. By evaluating the HDP application to both the raw materials and the finished products, determination of where the HDP process should be incorporated into meat processing systems can be attained. It is expected that improved functionality will lead to the development of uniquely textured products and provide costs saving for the processor and consumer.

Hamburger Color - Foodborne illness has been associated with E. Coli 0157:H7 bacteria and inadequately cooked ground beef patties.