University of Kentucky

Meat Science Faculty

Dr. Gregg Rentfrow

Focus area: Fresh meat, processed meat, value addition, HACCP, country ham, meat cutting school, and meats judging.
E-mail: Gregg.Rentfrow@uky.edu

Dr. Youling Xiong

Focus area: Muscle protein functionality, meat processing, chemistry of non-meat ingredients, and antioxidants and meat product stability
E-mail: ylxiong@uky.edu

Dr. Surendranath Suman

Focus area: Meat color, myoglobin chemistry, modified atmosphere packaging, and application of proteomics in meat quality.
E-mail: spsuma2@email.uky.edu

Contact Person

Dr. Gregg Rentfrow
Animal and Food Sciences
University of Kentucky
205 W.P. Garrigus Building
Lexington, KY 40546-0215
Phone: 859-257-7550
Fax: 859-257-5318
E-mail: Gregg.Rentfrow@uky.edu

Web Sites

Department web site: http://www.uky.edu/Ag/AnimalSciences/index.html
Graduate program: http://www.uky.edu/Ag/AnimalSciences/grad/gradstudents.html

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…
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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…