HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) All Versions of this Article: jas.2008-1542v1 87/3/1192    most recent Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Beermann, D. H. Search for Related Content PubMed PubMed Citation Articles by Beermann, D. H.

ASAS Centennial Paper: A century of pioneers and progress in meat science in the United States leads to new frontiers

Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583-0720

dbeermann2{at}unl.edu

Abstract

Discoveries, understanding and innovations in meat science during the last century led to revolutionary changes in meat and poultry production, processing, marketing and consumption. American Society of Animal Science members made key contributions in most, if not all, categories of advancement. The first U.S. university meat science program started in Minnesota in 1905. Use of mechanical refrigeration in the "meat packing industry", improved transportation and packaging, and home refrigeration provided more flexibility, variety and consistency of meat and meat products in the early 1900s. Cooperative meat research was started by 27 universities in 1925, with focus on observational characterization of carcass traits and composition, meat quality attributes, and understanding the causes of wide variation in these variables. Scientific study of the genetic, nutritional, and environmental influences on growth, physiology and postmortem biochemistry of muscle often employed muscle-comparative investigations. Rigor mortis, cold shortening and thaw rigor, postmortem muscle metabolism, post mortem tenderization and tenderness variation, and postmortem myoglobin and lipid oxidation were vigorously studied in the 1960s and beyond, defining the biochemical bases for associated outcomes in fresh and processed products. Value-added benefits resulted from implementation of electrical stimulation, "boxed beef" and modified atmosphere packaging, restructuring technologies, collagen recovery and muscle profiling work. Isolation, purification and defining the primary structure and biophysical properties of the myofribillar and cytoskeletal proteins in muscle aided understanding of contraction and postmortem changes. The role of calcium-dependent proteases in meat tenderness and muscle growth is being clarified. The chemistry of meat curing, meat emulsion formation, fermentation, and other processing methods led to new technologies, new meat products, and new benchmarks in product shelf-life and quality. Meat safety assurance and our ability to manage the microbiological causes of food-borne illness and spoilage are imminently important now and in the future.

Key Words: U.S. meat science history • research • meat quality