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
204A Smith Hall
901 W. State St
West Lafayette, IN 47907-2089

Other Resources


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…