College of Agriculture & Natural ResourcesDepartment of Food Science and Human Nutrition

Professional Positions

Adjunct Professor, Department of Animal & Food Sciences, Texas Tech University, 2020-present

Research Assistant Professor, Department of Animal & Food Sciences, Texas Tech University, 2014-2020

高级研究助理、bob体育登录部门动物&Food Sciences, Texas Tech University, 2012-2014

Postdoctoral Research Associate, Department of Animal & Food Sciences, Texas Tech University, 2010-2012

Instructional Activities

ANS 200A (section 002):Introductory Judging of Meat

ANS 201: Animal Products

ANS 201L: Animal Products Laboratory

FSC 433: Food Processing - Muscle Foods

Research Interests

Ante- and post-mortem factors affecting meat quality, especially palatability.

My research focuses on beef and lamb eating quality and implementing strategies during animal production or post-mortem processing to improve eating quality and ensure positive consumer outcomes. Specifically, I have investigated meat quality in the following areas:

• Value-addition through enhancement and alternative cook methods to improve beef palatability
  • International beef carcass quality assessment and development of consumer-based eating quality prediction model
  • Evaluation of growth promotion technologies, diet, and carcass chilling on beef cutability, palatability, and shelf-life
  • Lamb eating quality and composition as affected by marbling, muscle, postmortem aging, and country-of-origin

Publications

VisitResearchGatefor a list of publications.

Professional Memberships/Affiliations

American Meat Science Association

American Society of Animal Science

Meat and Muscle Biology - Editorial Board

New Zealand Society of Animal Production