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UNIVERSITY OF MISSOURI

Meat Science Faculty

Carol Lorenzen, Ph.D., Professor

Focus Area: Red meat quality, consumer acceptance of beef and pork
(573) 882-2452    
lorenzenc@missouri.edu

Bryon Wiegand, Ph.D., Professor

Focus Area: Meat Science
(573) 882-3176
wiegandb@missouri.edu

Andrew Clarke, Ph.D., Associate Professor

Focus Area: Meat Science
(573) 882-2610
clarkia@missouri.edu

Department of Animal Science webpage: 
http://www.asrc.agri.missouri.edu/index.php

Contact Person

Carol Lorenzen, Ph.D., Professor
Focus Area: Red meat quality, consumer acceptance of beef and pork
(573) 882-2452    
lorenzenc@missouri.edu

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…