Develop hydrodynamic pressure technology and other newly emerging technologies that will improve the quality and food safety of meat products. Develop companion preservation, processing and cooking procedures necessary to fully achieve the value-added capabilities of hydrodynamic pressure technology. Regulation of growth and development of different biological slaughter animals for producing high lean/low fat meat, especially in relation to improving meat quality and compositional factors affecting the tenderness of meat.

Sensory, cooking and instrumental texture properties of meat products, especially those subjected to the Hydrodyne process. Provides information to federal action-regulatory agencies regarding cooked color, product specifications and cooking methodology.

Study the structure-function relationship of meat chemical components (predominantly proteins, peptides, and amino acids) as they relate to changes in meat quality during processing (postmortem aging) and other postmortem handling technologies (such as hydrodynamic pressure). Objective is to understand the factors affecting meat quality and use this information to develop rapid screening methods for assessing meat quality, as well as to develop high quality meat products.

Models transport of persistent toxic chemicals, with emphasis on dioxins, through animal production systems to foods. Provides information to federal and state action-regulatory agencies on human exposure to these compounds.

Development of specific chemical methods for drug and antibiotic residues in tissues and biological fluids of food-producing animals. Comparison of chemical methods with bioassays and other screening methods.

Evaluate the microflora of meat products subjected to the Hydrodyne process. Identify the effect, if any of the process on microorganisms, specifically pathogens such as Escherichia coli 0157:H7. Investigate the effect of GRAS compounds combined with the Hydrodyne method on the spoilage process of fresh refrigerated meats. Provide information on food safety implications of the Hydrodyne method.

Nutritional and hormonal growth regulation for the production of qualify beef, especially rich in contributory components in the prevention of cardiovascular diseases. Improving the eating and safety quality of ritualistic harvested meat (kashrut, halal) by means of newly emerging technologies (e.g., hydrodynamic pressure).