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SOUTH DAKOTA STATE UNIVERSITY

Meat Science Faculty

Amanda (Weaver) Blair

Focus Area: Mechanisms regulating meat quality, especially meat tenderness.

Keith Underwood

Focus Area: Mechanisms controlling meat tenderness and marbling development in meat animals.

Stacy Scramlin

Focus Area: Fresh meat quality, with specific interest to improve end-product palatability and improve processing technologies.

Contact Person

Amanda Blair, Ph.D.
Assistant Professor – Meat Science
Department of Animal Science
South Dakota State University
Box 2170
Brookings, SD  57707
Phone: (605) 394-2236
E-maim: amanda.blair@sdstate.edu

Other Resources

SDSU Meat Science websitehttp://ars.sdstate.edu/Meats/MeatSci/Index.htm

SDSU Home Page: http://www3.sdstate.edu/

SDSU Graduate School website:http://www3.sdstate.edu/Academics/GraduateSchool/Index.cfm

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