logo_03

Purdue University

Meat Science Faculty

Dr. Brad Kim

Focus Area: meat color, shelf-life, freezing technologies

Dr. Stacy Zuelly

Focus Area: fresh meat quality and processed meat quality

Contact Person

Stacy M.Scramlin Zuelly, Ph.D.
Assistant Professor, Meat Science
Purdue University, Department of Animal Science
szuelly@purdue.edu
765-494-3276
204A Smith Hall
901 W. State St
West Lafayette, IN 47907-2089

Other Resources

www.purdue.edu
www.ansc.purdue.edu
www.foodsci.purdue.edu

Student Affiliation

Block & Bridle Club, Pork Interest Group, Collegiate Beef Cattle Association, Meat Science Club (coming January 2014), Food Science Club

Social Media

  • @MeatScience: RT @GHGGuru: This might become an interesting discussion, because folks are tired of food groups being compared by weight or volume or tota…
  • @MeatScience: We love seeing quiz bowl teams getting ready for #RMC21 Quiz Bowl! #MeatScience https://t.co/LO1S39vZrU
  • @MeatScience: RT @NationalPork: The best way to ensure both a safe and delicious eating experience is with a meat thermometer! Make sure it’s accurate so…
  • @MeatScience: RT @natprovisioner: Join @MeatScience in Reno for the premiere Meat Science conference of the year. The 2021 Reciprocal Meat Conference wil…
  • @MeatScience: RT @uf_ansci: The 2020 @MeatScience iron chef contest inspired Kylie Phillips to incorporate product development and industry collaboration…