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The Next 50 Years in Meat Science Research¹

University of California, Davis 95616

Abstract

Basic research developments in biochemistry, genetics, microbiology, nutrition, physiology and technology will continue to have a major, and perhaps an accelerating, impact on developments in animal and meat science of the future. No aspect of animal and meat science will be immune to changes brought about by our increasing knowledge of better animal nutrition, improved genetic characteristics and environmental control, pre- and post-slaughter holding conditions, better understanding of rigor mortis and the events associated with increased tenderness postmortem, etc. Without attempting to exclude developments in other important areas, developments in the following nine areas are likely to have a major impact on animal and meat science of the future.

1. Competition of other sources of protein with meat protein.
   
2. Efficiency of conversion of feed to protein.
   
3. Tailor-made animals.
   
4. Cell culture techniques.
   
5. Aging of meats.
   
6. Centralized disassembly of carcasses.
   
7. Fabrication of meat products.
   
8. Rapid methods of quality evaluation.
   
9. Funding of basic and applied research.
   

¹ Invitational paper presented August 3, 1971 at the American Society of Animal Science 63rd Annual Meeting, Davis, California.