The center focused on the development of new meat products and processing technologies, including:

• Ultra-High Temperature (UHT) pasteurization of meat surfaces.
• Low-fat lamb chops, beef steaks, pork chops, and bacon.
• Processing technology to reduce fat content of raw meat.
• Processing technology to bond meat to bone.
• Combining UHT with electron beam radiation technology to produce sterile meat products.
• UHT pasteurization combined with High-Temperature Aging (HTA) to produce tender steaks and roasts from the cheaper, less tender primal cuts of beef carcasses.

Meat Processing Technology 90-91
Meat Processing Technology 91-92
Meat Processing Technology 92-93
Meat Processing Technology 93-94
Meat Processing Technology 94-95
Meat Processing Technology 95-96

Highlights

• Four patents issued
• Two license agreements: B.V. Holland and Agri-Products Inc.

Spin Out Companies

• Mountain Lamb Co-op
• Timpanagos Meats
• Canyon Rayas

Benefiting Companies

• B.V. Holland
• Agri-Products, Inc.
• ConAgra
• E.A. Miller & Sons
• NUTEK, Corp.
• Stone Meats

Center's University Website and Contact Information