Empowering Local and Regional
Meat Processing
Meat Processor Resources
Meat Science Capabilities
AURI assists Minnesota’s food and agriculture companies in the study of meat, including its production, preparation and preservation. AURI provides experts, scientists and creative thinkers to drive innovation and propel solutions within meat science for the benefit of the entire state of Minnesota. AURI’s dual-inspected laboratory facilities in Marshall, MN are available to clients for hands-on testing and development.
Facilities
- AURI Meat Laboratory
- AURI Product Sensory and Evaluation Laboratory
Facility Equipment:
- Cube steak tenderizer
- 5 and 10 lb verticle stuffers
- Warner-Bratzler Meat Shear
- Vacuum Mixer
- Grinder
- Bandsaw
- 50 lb pneumatic stuffer
- 30lb bowl chopper
- Brine pump
Client assistance:
- HACCP/ Food Safety and Inspection Type Coaching
- Scale up
- Product Formulation and Validation
- Packaging
- Troubleshooting
Resources
Learn how AURI can assist your operation by reading about some of our previous work. Browse the latest research reports and webinars that have resulted from collaborations with AURI Food clients – and search our archives.
- Landscape View of Minnesota’s Halal + Kosher Meat Market
- Seeking Fresh Ideas for Protein Innovation: Announcing the 2021 Bold Open Reverse Pitch
- Fields of Innovation: Diving Beneath the Surface of Minnesota’s Aquaculture Industry
- More Sustainable Packaging Solutions for Ground Beef
- Increased Sustainability in Fresh Beef Packaging to Prevent Food Waste in a Meaningful Way for Consumers
Learn about the importance of implementing a proper HACCP plan in your facility with helpful videos. Overview of Hazard Analysis and Critical Control Points and AURI videos on each of the key principles.
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
- HACCP food safety overview
- Conduct a hazard analysis
- Identify critical control points
- Establish critical limits for each critical control point
- Establish critical control point monitoring requirements
- Establish corrective actions
- Establish procedures for ensuring the HACCP system is working as intended
- Establish record keeping procedures
- Minnesota Beef Council funds research. AURI has partnered with the Council on several projects related to sustainable packaging.
- The MN Association of Meat Processors (MAMP) is one of the largest state meat processor organizations in the nation and aids the Minnesota meat industry in new technology development, continuing education, and maintaining the viability of the meat industry.
Short Course Videos
As part of a five-state needs assessment, participating meat processors and industry stakeholders identified multiple short course topics of interest. Based on the task force rankings, AURI opted to host three online short courses. Topics included financing a meat processing business, utilizing byproducts and hides, and transitioning to a meat processing business.
Resource Database
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