Welcome to the meat science group at the University of Nebraska-Lincoln. Our state-of-the-art facilities are among the best in the country. The program includes teaching, research, and extension activities covering the breadth of topics in the meat science field. Specific areas of expertise include extension programs in food safety, HACCP and youth education; teaching includes introductory animal products, meat evaluation, fresh meats, processed meats and a meat industry study tour (to name a few). Research ranges from animal growth and development, through fresh meats and processed/manufactured meat products. Please contact us with questions and comments.
Our Meats Faculty:
Dennis Burson - Extension Meat Specialist
|Chris Calkins - |
Fresh Meats Research and Teaching
Meat Animal Growth and Development Teaching and Research
(Emeritus) - Processed and Manufactured Meats Research & Teaching
Gary Sullivan - Value-Added and Processed Meats Research and Teaching