Meat Science Faculty
Focus Area: Meat quality, meat color, postmortem tenderness, processed meats
Focus Area: Poultry meat, lipid and pigment oxidation
Focus Area: Processed meats, food safety
Contact Person
Jim Claus
University of Wisconsin-Madison
Meat Science & Muscle Biology Laboratory
1805 Linden Dr. West
Madison, WI 53706
Email: clausjr@ansci.wisc.edu
Department of Animal Science website: http://www.ansci.wisc.edu/