Meat Lab and Meat Sciences Photographs

Identity elements

Reference code

Level of description


Meat Lab and Meat Sciences Photographs


  • 1920 - 1938 (Creation)


Content and structure elements

Scope and content

Photographs depict meat lab and meat sciences students working in the lab, photographs of patented equipment by the department still in use today, and various meat cooking techniques, judging techniques, guidance about food safety, and images of staff and faculty.
Many photos are labeled and identified.
meat-001-meat002d offall after slaughter
meat-003 Class in Meats
meat-004 Lamb carcass
meat-005 Carcass Grading Committee
meat-006 Meat chewing machine
meat-007 Color of meat
meat-008-009 Meat chewing machine
meat-010-011 Meat tenderness machine
meat-012 Meat tenderness investigations
meat-013 Meat Dealers Short
meat-014-015 Effect of temperature on cooking
meat-016 Skelton side of beef
meat-017 Meat exhibit 4-H Roundup
meat-018 Steer Carcass
meat-019-021 Home curing
meat-022 Cuts of Lamb
meat-023-024 Meat Dealers Short Course
meat-025 Meat ID contest
meat-026-027 Meat Exhibit
meat-028-029 Home curing
meat-030 Student Activities
meat-031-032 Double Muscled Carcass
meat-033 Home curing
meat-034 Meats investigations
meat-035 Meats equipment
meat-036 Original Warner shear
meat-037 Ribeye of 1920's
meat-038 Warner Bratzler sheer #1

System of arrangement

The majority of photos had been assigned numbers, each containing a description, as listed in the Scope and content note.
Box 1:
Folder 1: 001-009, Folder 2: 002-0028, Folder 3: meat-010-019, Folder 4: meat020-meat028, Folder 5: meat-030-meat0038 Folder 6: Meat lab faculty and staff.
Larger photos of meat-012 and meat034 are in an oversize box.

Conditions of access and use elements

Conditions governing access

Collection open to use.

Physical access

good slightly warped.

Technical access

Physical photos can be accessed in the reading room. Photos are also digitized and available upon request.

Conditions governing reproduction

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Finding aids

Acquisition and appraisal elements

Custodial history

Photographs were managed and stored in the Meat and Sensory Lab and then transferred to archives for digitization in March 2023. A transfer form was signed at the time.

Immediate source of acquisition

Appraisal, destruction and scheduling information

All photographs should be retained as they highlight operations of the meat lab in the 30's. Physical photographs were transferred to archives and digital copies provided to the department.


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