Meat Science Faculty
Lynn Knipe, Associate Professor and Extension Processed Meats Specialist
Focus Area: Various processed meat extension activities for the Ohio meat industry, HACCP, pork quality, food safety and shelf life, as well as maximizing the functionality of high-collagen meat raw materials.
Paul Kuber, Assistant Professor
Focus Area: Youth development in animal science based youth projects, fresh and processed meat quality, concumer perception and preference, as well as product development.
Herbert Ockerman, Professor
Focus Area: Biochemistry, microbiology, processing and quality, food safety and shelf life, and economics of muscle tissue from slaughter to consumption in all species.
Sandra Velleman, Professor
Focus Area: Growth and Development in Poultry
Macdonald Wick, Associate Professor
Focus Area: Improving meat animal production through protein structure/function analyses employing electrophoretic, image, mass spectrometric and immunochemical analyses.
Henry Zerby, Assistant Professor
Focus Area: Carcass and meat product quality resulting from different live animal production and management strategies, specifically enhancing taste and tenderness in whole muscle meat products.
Other Resources
You can find more details on each of these OSU Meat Science Faculty members at:
http://www.ag.ohio-state.edu/~meatsci/faculty.html
Meat Science website: http://www.ag.ohio-state.edu/~meatsci/
Animal Science Graduate Student website:http://www.ag.ohiostate.edu/~ansci/students_grad.html