Graduate Programs in Meat Science

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Colorado State University

Meat Science Faculty:

Keith E. Belk, Ph.D., Professor

Focus area: Red meat safety & quality, live animal development, international trade, quality management.
(970) 491-5826

Keith.Belk@ColoState.edu

Lawrence D. Goodridge, Ph.D., Assistant Professor

Focus area: Red meat safety, pre-harvest meat safety, rapid diagnostics, antibiotic resistance.

(970) 491-6271

Larry.Goodridge@ColoState.edu

Kendra Kerr Nightingale, Ph.D., Assistant Professor

Focus area: meat safety & quality, pre- and post-harvest food safety
(970) 491-1556
Kendra.Nightingale@ColoState.edu

John A. Scanga, Ph.D., Associate Professor and Extension Meat Specialist

Focus area: Meat quality and safety, and quality management systems.
(970) 491-6244
John.Scanga@ColoState.edu

Gary C. Smith, Ph.D., Monfort Professor, University Distinguished Professor

Focus area: Meat packaging; carcass classification and grading; meat palatability and safety.
(970) 491-5226
Gary.Smith@ColoState.edu

John N. Sofos, Ph.D., Professor

Focus area: Meat microbiology; preservation; food safety.
(970) 491-7703
John.Sofos@ColoState.edu

J. Daryl Tatum, Ph.D., Professor

Focus area: Meat grading and marketing; animal management and meat composition and quality; meat animal growth and carcass development.(970) 491-6530
dtatum@lamar.colostate.edu

Department of Animal Science – Meat Science Webpage

http://ansci.colostate.edu/content/view/8/19/

Contact Person:

Keith E. Belk
Professor

Department of Animal Sciences
Campus Delivery 1171
Colorado State University
Fort Collins, CO 80523-1171
Tel. (970) 491-5826
Cell (970) 222-3181
Email:  Keith.Belk@ColoState.edu

Meat Science Research at Colorado State

The Program in Meat Science at Colorado State University conducts and publishes applied industry research addressing significant and timely issues related to the global competitiveness of red meats, including red meat safety and product quality, and efforts to export more red meat products to international markets. Results and conclusions of these projects are beneficial to the red meat industry, consumers and regulatory agencies in the United States and around the world. Much of the technology developed through these efforts has a great impact on the safety and quality of US red meat products and, as a result, has been implemented extensively by companies in Colorado and across the US Some examples of technologies resulting from this research program that have had the greatest impact and that have been implemented across the red meat industry include: (a) Total Quality Management systems to improve the palatability of fresh beef, (b) instrument grading technology to effectively sort beef carcasses on the basis of projected carcass yields and eating quality, (c) Multiple Hurdles decontamination systems for improving safety of red meat, (d) decontamination technologies for beef and pork variety meats with emphasis on those exported to foreign countries, (e) management systems to reduce the incidence of dark cutting beef carcasses, (f) Beef Quality Assurance verification programs within Colorado and nationwide, and (g) dietary supplementation of feeder cattle with alpha-tocopheryl acetate to improve retail display life of fresh beef. Additionally, the Meat Science Program has been instrumental in developing quantitative information for use by meat packers and processors as they implement and maintain HACCP Plans.