Brad Morgan

Brad Morgan

The American Meat Science Association (AMSA) announces that Brad Morgan has been named an AMSA Fellow and is a recipient of the 2017 AMSA Signal Service Award. The AMSA Signal Service Award was established in 1956 and is given to members in recognition of devoted service and lasting contributions to the meat industry and to the association. The Signal Service Award is sponsored by Cargill, Elanco Animal Health and Johnsonville Sausage Company, LLC. Brad Morgan will be honored at an Awards banquet during the AMSA 70th Reciprocal Meat Conference on Tuesday, June 20, 2017 in College Station, Texas. 

Dr. J. Brad Morgan, currently Senior Director of Protein for the Performance Food Group, was raised on a ranch in the oil community of Antler, Oklahoma. He received his bachelor’s degree in Animal Science from Oklahoma State University in 1985, his master’s degree in Meat Science from the University of Nebraska-Lincoln in 1988 and his Ph.D. in Animal Science from Texas A&M University in 1991.

During his time in academia, Dr. Morgan taught at Colorado State University, where he was part of the inaugural National Beef Quality Audit, and Oklahoma State University. At Oklahoma State University, Dr. Morgan taught undergraduate and graduate meat science courses and conducted research on the quality, quantity, safety, and usefulness of meat and meat products. While at OSU, he attracted over $12.5 million in extramural funding, published over 90 journal articles, gave over 1,500 invited presentation, and conducted research in 29 countries. 

Dr. Morgan’s research and expertise in meat tenderness and color is known nationally and internationally. As a researcher, he has completed projects for high profile companies such as Wal-Mart, National Beef, Harris Ranch Beef, Tyson Red Meats, Outback Steakhouse, Standard Meat Company, Sam Kane’s Pacing, Performance Food Group, Sysco, PM Beef and the U.S. Meat Export Federation. One of Morgan’s last research interests focused on development, verification and implementation of the OSU Beef Tenderness Prediction System along with developing the dry gaining protocols for beef cuts destined for international markets. 

Morgan has received numerous research and teaching awards including the Outstanding Teaching Award from AMSA and the Outstanding Scientist in the Division of Agriculture at Oklahoma State.

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