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Industry R&D

I. Carcass Assessment (Packer/Processor)

  1. Carcass Sequencing
  2. Hot Carcass Weight
  3. Cold Carcass Weight
  4. Muscle Score (1-3)
  5. Carcass Length 
  6. Backfat Thickness (1st-rib, 10th-rib, last rib, last lumbar)
  7. Loin Muscle Area 
  8. Primal and Subprimal Weight(s) 
  9. Tissue Samples (Fat, Muscle, Organs)

II. Meat Quality Assessment (Packer/Processor)

  1. pH45 (gluteus medius and longissimus)
  2. pH24 (gluteus medius and longissimus)
  3. NPPC Marbling Score (%)
  4. NPPC Subjective Color Score (1-6)
  5. NPPC Firmness (1-5)
  6. Japanese Color Score (1-6)
  7. Objective Color (L*, a*, b*)
  8. Drip Loss
  9. Belly Thickness 

III. Troubleshooting & Training

  1. Experimental Design and Implementation (On-Farm & Packer/Processor)
  2. On-Farm and Packer/Processor Independent Audits
  3. SOP Development
  4. Data Interpretation (Carcass Merit & Meat Quality)
  5. Animal Handling and Euthanization Assessment/Training
  6. Third-Party Animal Welfare Assessment

IV. CORPORATE PRESENTATIONS & OUTREACH

  1. National and International Presentations (Training/Research/Outreach/Sales)
  2. Corporate Training & Seminars