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Animal Sciences and Industry

Muscle Biology/Meat Chemistry Lab

Weber 201
785-532-1993
785-532-7059 fax
johngonz@k-state.edu

Description

The K-State Muscle Biology/Meat Color Chemistry laboratory located in Weber Hall is an approximately 2,200 square foot facility with the capabilities for conducting applied and basic bench-top research for academia and industry. Equipment and expertise are available for use to conduct applied fresh and processed meat analyses including collagen quantification, metmyoglobin reducing ability, oxygen consumption rate, cooked cured pigment analyses, lipid oxidation analyses (TBARS), water holding/binding measures, and protein transition temperatures. Equipment and expertise are available for use to conduct basic muscle biology/biochemistry analyses including muscle and adipose histochemistry, sarcomere length, immunohistochemical identification of muscle fiber types and tissue types, protein identification through ELISA analyses, protein isolation and quantification through gel electrophoresis and Western Blot, DNA identification of species, mRNA expression, and cell cultures studies for in vitro growth studies. The K-State Muscle Biology/Meat Color Chemistry laboratory can work with the other meat science laboratories (Meat Lab, Color Lab, Microbiology Lab, and/or Sensory Lab) to design both applied and basic studies to suit the needs of the researcher.

 

 

Unit Coordinator(s)

John GonzalezJohn Gonzalez
Professor
785-532-1232
224 Weber Hall
johngonz@k-state.edu
Specialization: Myogolobin Chemistry, Postmortem Meat Quality, Meat Color & Packaging