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Fifty Years of Progress in Meat Research

Animal Husbandry Department, Michigan State University, East Lansing

Abstract

Meat research has been an important part of animal production experiments for the last 50 years. At the beginning of this period, meat investigations were closely related to the nutrition and production phases of animal research projects. With the establishment of many new laboratories and the improvement of existing facilities in the last 10 years, meat researchers are at present more interested in the detailed technical considerations of their product. The continuous urbanization of our economy has resulted in a comparable increase in emphasis on the utilization aspects of animal production. The change in living conditions has been accompanied by a shift in consumer demand from volume meats to products that meet a more specific demand for convenience, rapid preparation and portion control. Present day competition for the consumer's food dollar has added importance to the necessity of evaluating the product of a feeding experiment by measures that are more inclusive than pounds.