Meat Scientist

Meat scientists and technologists usually work in the food processing industry, at universities, or for the Federal Government. Their job is to help meet consumer demands for food products that are healthful, safe, palatable, and convenient.
Some meat scientists engage in basic research by discovering new food sources. Others analyze meat content to determine levels of vitamins, fat, sugar, or protein. Meat scientists also develop ways to process, preserve, package, or store meat according to industry and government regulations.

Traditionally, meat scientists or technologists conducted research about functions involving canning, drying, evaporation, and pasteurization. This type of research will continue to be conducted and will find new applications. Meat scientists now also enforce government regulations by inspecting meat processing areas and ensuring that sanitation, safety, quality, and waste management standards are met. Meat technologists generally work in product development, applying their findings from food science research to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.