Meat Science and Muscle Biology Program

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About Our Program

The goal of the meat science and muscle biology program at the University of Illinois is to increase the efficiency of meat animals and improve the quality of meat products. We perform research in the regulation of muscle growth in livestock and experimental animals, explore pharmaceutical and nutritional interventions to alter production efficiency and carcass composition, and investigate the quality, shelf-life and processing characteristics of beef, pork and poultry. 

 

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