Research in meat science and technology is focussed upon production and processing factors that influence the textural and flavour properties of meat, refrigeration and packaging systems, and on the identification and extraction of bioactive components from meat. Research is also carried out on further processed meat products and pet foods.

These research programmes cover the beef, pork and sheep meat sectors.

Research staff

Examples of research

  • Effect of production, slaughter and conditioning regimes on meat quality
  • Nutraceuticals from meat
  • Packaging and meat quality

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