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Kelly Vierck

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Kelly Vierck recently completed her Ph.D. in Animal Science at Texas Tech University. Originally from Juneau, Wisconsin, Kelly received her bachelor's degree in Food Science from Oklahoma State University in 2015. While at Oklahoma State, Kelly was an active member of the 2013 Meat Judging team, 2014 Reserve National Champion Livestock Judging team, the 2014 National Champion Meat Animal Evaluation team, and the 2015 National Champion Academic Quadrathalon team. Additionally, she was selected as a livestock judging All-American team member. Kelly was also involved in the Meat Science Association, Collegiate Cattlewomen, and other organizations across campus. She worked as an undergraduate research assistant in the meat science lab, which helped foster her passion for meat science research. Kelly completed her master's degree in Animal Science from Kansas State University in 2017, where she served as a teaching assistant for the Animal Science and Industry Department. She was responsible for instructing the Introduction to Livestock and Meat Evaluation laboratory, as well as serving as a teaching assistant for other classes. Her research focused on investigating marbling texture’s impact on beef palatability. During her time at Texas Tech, Kelly served as the assistant advisor to the Academic Quadrathalon team and as a teaching assistant for four classes in animal and food sciences. Kelly was recognized as the 2019 San Antonio Livestock Exposition Outstanding Meat Science Graduate Student. Currently, her research is focused on postmortem factors influencing beef flavor development and tenderness. Kelly has accepted a position with the University of Arkansas as an Assistant Professor of Meat Science and Muscle Biology, where she will start in June 2020.

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