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University of Wisconsin-Madison

Meat Science Faculty:

Jim Claus
Focus Area: Meat quality, meat color, postmortem tenderness, processed meats

Marion Greaser
Focus Area: Structure and function of muscle proteins, muscle growth and protein assembly, postmortem changes in muscle proteins

Mark Richards
Focus Area: Poultry meat, lipid and pigment oxidation

Jeff Sindelar
Focus Area: Processed meats, food safety

Contact person:

Marion Greaser
Email: mgreaser@ansci.wisc.edu
University of Wisconsin-Madison
Meat Science & Muscle Biology Laboratory
1805 Linden Dr. West
Madison, WI  53706

Department of Animal Science website: http://www.ansci.wisc.edu/