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THE OHIO STATE UNIVERSITY

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

Social Media

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  • @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…
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  • @MeatScience: RT @uf_ansci: The 2020 @MeatScience iron chef contest inspired Kylie Phillips to incorporate product development and industry collaboration…