Resources and Training Materials
Templates
Travel
Meat Lab
- Gordon W. Davis Meat Science Laboratory Contract
- Standard Sanitation Operating Procedures for Board
- Standard Sanitation Operating Procedures
- Cooler and Freezer Alarms
Kitchen
Laboratory
- Laboratory Responsibilities
- Chemical Lab Procedures
- Meat Science Lab Procedures
- Laboratory Compliance Manual
- Reserving for Proximate Analysis and Retail Display Case
- Fat and Moisture Schedule
- Lab Safety Survey
- BSL-2 Emergency Plan
- BSL-2 Training Instructions
- Hazard Communication Program
- Materials Safety Data Sheets and Chemical Emergencies
- Gas Cylinder Tags
- Research Box Labels
Carcass Data Collection
Beef
- Beef Harvest and Cooler Data Collection SOP
- Harvest Muscle Samples from Bovine Semi-Membranosus Post-Mortem
- Packing Plant Tour
Pork
Forms
- Bruises & KPH
- Carcass ID & HCW
- Marbling & Color Score
- Defects & Bruising
- Eartag
- KPH
- Lean & Bone Maturity
- Liver Score
- Marbling, Color Score, Defect
- PYG & APYG
- REA
Laboratory Analyses
Procedures
- Analytical Balance
- Atomic Absorption
- Calibrating the Analytical Balances and Scales
- Calibrating a Pipette
- Flash Freezing Sample with Liquid Nitrogen and Homogenizing in a Nutribullet
- Mineral Analysis
- Good Clinical Practises in Data Collection, Management and Storage
- Proximate Analysis FOSS
- Proximate Analysis FOSS (new machine)
- Determination of Solube and Total Collagen
- Sarcomere Length- Preparation of Muscle fro Laser Diffraction
- Shear Force- Warner Bratzler
- Silex - Cooking Steaks for Shears
- Slice Shear Force
- Slice Shear Force, Cooked Color, Warner Bratzler Shear Force using one steak
- Tenderness Modeling Steak Sample
Forms
- pH Form
- Proximate Form
- Shear Force Post-Cooking Form
- Shear Force Pre-Cooking Form
- SSF Form
- TTU Minolta Color
- Warner Bratzler Shear Force Form
Sensory
Contact andrea.garmyn@ttu.edu for editable versions of these files.
Protocols
- Sensory Preparation
- MSA Coding Alphabet
- MSA Grill Kitchen and Serving Room Master List
- MSA Roast Master List
- MSA Slow Cook Master List
- MSA Stir Fry Cooking Schedule
- MSA Style Consumer Data Entry OP
- MSA Travel Consumer Packing List
Forms
Meat Science & Muscle Biology
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Address
Gordon W. Davis Meat Laboratory, 2500 Broadway, Lubbock, TX 79409 -
Phone
806.742.2804 -
Email
moriah.beyers@ttu.edu