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About the Program
The mission of the Meat/ Muscle Biology Program is two fold: (1)
to improve the quality of muscle foods through research concerned
with mechanisms regarding product enhancement, deterioration, and
safety in fresh and processed meats; (2) to develop new knowledge
about muscle structure and function that may be applied to animal
science and human health.
Significant Accomplishments of the Laboratory
1949: Experimentally biopsied muscle from living animals to study
quality
1957: Improved beef grading standards
1957-1970: PSE pork characterized and related to the porcine stress
syndrome
1957-1972: Exercise physiology related to improved porcine quality
1961: Marbling shown to improve palatability
1961: Designed an improved rigorometer to quantify onset of rigor
mortis
1963: Liquid nitrogen first used to chill pre-rigor pork to prevent
PSE
1967: First transmission electron micrograph of wiener emulsion
produced
1967: Eye lens nitrogen first used to estimate chronological age
of livestock
1968: Demonstrated that muscularity increased dressing & lean
yield
1968: Demonstrated that stretching pre-rigor muscles improved tenderness
1968: Described topographically the variations in fat deposition
1971-1984: Described growth, development & distribution of adipose
tissue
1972: First purified, characterized & named troponin subunits
tni, tnt & tnc
1972-1984: Identified fiber types microscopically as they related
to quality
1974: Histologically showed how swine hair growth affects its removal
1976: First described methods to purify cardiac troponin subunits
1977: Established first equation to predict "fat-free lean'
in pork carcasses
1978: Described tenderizing effects of carcass electrical stimulation
1980: Used x-ray diffraction to first show structure of troponin
c
1980-1985: Described fate of nitrites in processed meat
1985: Developed one of first monoclonal antibodies against titin
1986: First used non-pressured filter paper to measure water-holding
capacity
1987-1994: Described PSE condition in turkey muscle
1989: Modified a method to separate muscle proteins with gel electrophoresis
1989: Observed fate of listeria monocytogenes in meat
1992: Fed vitamin E to cattle to maintain color & extend shelf
life in beef
1994: Developed a method to purify the full length native titin
in muscle
1996: Injected sodium bicarbonate into pork to improve quality
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Faculty and Staff: Search
the UW Staff Directory
Borchert, Larry
Claus, James (Jim)
Greaser, Marion
Richards, Mark
Russell, Ronald
Sindelar, Jeff
Trumble, Laura
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Graduate Program Information
- Application Information
- Degree Requirements for Meat/ Muscle Biology majors
- Courses
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Links to Meat/ Muscle Biology Research and
Resources
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