Meat Science Faculty
Ashley Arnold
Focus area: food safety, pathogen interventions, HACCP, meat quality and nutrition.
a.arnold@tamu.edu
Alejandro Castillo
Focus area: Food microbiology, microbiological quality and safety and foods, HACCP, and pathogen interventions.
a-castillo@tamu.edu
H. Russell Cross
Focus area: meat quality and safety, crisis management, nutrition.
hrcross@tamu.edu
Leslie Frenzel
Focus area: meat judging, meat quality, undergraduate education.
lesliefrenzel@tamu.edu
Jason Gill
Focus area: basic bacteriophage biology, phage genomics, and real-world phage applications.
jason.gill@tamu.edu
Davey Griffin
Focus area: Food safety, carcass composition value-based marketing, packaging and shelf-life.
dgriff@tamu.edu
Dan Hale
dhale@tamu.edu
Kerri Gehring
Focus area: Food Safety, HACCP, and nutrition.
kbgehring@tamu.edu
Rhonda Miller
Focus area: Carcass composition, growth and development, sensory analysis, meat safety and quality.
rmiller@tamu.edu
Wes Osburn
Focus area: Processed meats, meat safety, value-added products, and quality.
osburnw@tamu.edu
Jeff Savell
Focus area: Carcass composition, packaging and shelf-life, meat quality, nutrition and safety.
j-savell@tamu.edu
Gary Smith
Focus area: meat quality and safety; packaging and retailing of red meat; carcass evaluation and grading.
gary.smith@ag.tamu.edu
Steve Smith
Focus area: Molecular biology of muscle and adipose tissue differentiation.
sbsmith@tamu.edu
Matthew Taylor
Focus area: food microbiology, microbiological quality and safety of foods, and pathogen interventions.
matt_taylor@tamu.edu
Contact Person
Jeff Savell
2471 TAMU KLCT 348
College Station, TX 77843
979-845-3935
j-savell@tamu.edu
Other Resources
Meat Science Section website: http://meat.tamu.edu
Graduate Program website: http://ogs.tamu.edu
Animal Science website: http://animalscience.tamu.edu