Research and Development Capabilities
Research Mission Statement: The Muscle Foods Group will integrate teaching, research and extension to advance science and technology in the food and animal industry.
MSU Meat Laboratory Capabilities:- 18,000 square feet for red meat and poultry slaughter and processing
- Abbatoirs designed for slaughter of all major red meat and poultry species
- Curing and cooking facilities
- Refrigeration facilities for chilling, cutting and further processing
- Sausage kitchen
- All major processing scaled down for test size meat formulations
- Refrigerated curing rooms
- Smokehouse with natural and liquid smoke applications
- Cooking equipment including steam jacketed kettle, microwave and clamshell grill
- 5,000 square feet dedicated to two classrooms which have full access to carcasses and meat from the laboratory
- Three research laboratories and support facilities focused on understanding and improving meat chemistry, muscle growth, meat quality and meat microbiology.
- 15,000 square feet for personnel
Specific Equipment:
- State-of-the-art poultry abbatoir with batch type, scald and defeathering
- Holding area with an animal receiving area to hold 100 birds
- Abbatoir for cattle with holding pens capable of holding eight cattle and/or twenty hogs
- Electrical low-voltage stimulator
- Three carcass coolers each set up for meat evaluation/grading
- The pilot facility is equipped with appropriate balances, scales, tables, and other utensils for meat processing and handling
- Stainless steel rail throughout facility
- Meat band saws for breaking and portion cutting
- Packaging chamber equipment capable of packaging beef primals, subprimals, and portion steaks
- Stuffers both for small batches (hand) and vacuum continuous stuffer
- Pickle injector for bone-in and boneless cuts as well as manual injector units
- Continuous emulsifier
- Comitrol meat flaker
- Vacuum mixer
- Frozen meat block cutter
- Bowl chopper with vacuum, 60 liter capacity
- One truck air conditioned smokehouse
- One truck drying cabinet
- One truck water-cook/brine chill
- Combination convection steamer/oven
- Stirring and tilting kettle
- Packed tower smoke abatement system
- There are also locker rooms and shower facilities on site
For companies interested in utilizing the MSU Meat Laboratory Pilot Plant, please contact:
Jennifer Dominguez
Meat Lab Manager
1358 Anthony Hall
East Lansing, MI 48824-1224
(517) 353-9773
doming21@msu.edu