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Purdue University

Meat Science Faculty

Dr. Brad Kim

Focus Area: meat color, shelf-life, freezing technologies

Dr. Stacy Zuelly

Focus Area: fresh meat quality and processed meat quality

Contact Person

Stacy M.Scramlin Zuelly, Ph.D.
Assistant Professor, Meat Science
Purdue University, Department of Animal Science
szuelly@purdue.edu
765-494-3276
204A Smith Hall
901 W. State St
West Lafayette, IN 47907-2089

Other Resources

www.purdue.edu
www.ansc.purdue.edu
www.foodsci.purdue.edu

Student Affiliation

Block & Bridle Club, Pork Interest Group, Collegiate Beef Cattle Association, Meat Science Club (coming January 2014), Food Science Club

Social Media