About the center
The Auburn University Lambert-Powell Meats Lab is a state-of-the-art teaching, research and extension facility that supports a variety of activities. Several undergraduate courses use the unit each semester for demonstrations and hands-on laboratories. Faculty and graduate students conduct research in meat quality, meat processing and food safety.
The Lambert-Powell Meats Lab is a fully functioning meat processing facility inspected by the Alabama Department of Agriculture and Industries Meat Inspection Office as well as the Alabama Department of Public Health. The facility serves both student training and inspection personnel.
Products produced under inspection are available to the public in the Retail Sales Room. A variety of fresh pork and beef is available, along with bacon, different types of sausage and, on occasion, barbecue, smoked brisket and hams.
The Lambert-Powell Meat Laboratory is under the management of Barney Wilborn.
The William Jones Demonstration Kitchen can seat up to 40 people comfortably in a stadium style seating. This facility is unique in that it is a fully functional kitchen and classroom with video conference capabilities. Many classroom and extension activities are held in this portion of the facility. This kitchen pays tribute to the retired Dr. Bill Jones, Auburn University’s Meats Extension faculty member.
The Dale Huffman Conference Room provides a professional setting style conference room for meeting of faculty, staff, students and outside visitors. This room pays tribute to Dr. Dale Huffman who patented the McDonald’s McLean Sandwich.
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Auburn Meats Lab
500 Shug Jordan Parkway
Auburn Univ, AL 36849
334-844-1566
