Expertise

Research: Capturing the qualities and characteristics of postmortem changes that occur in fresh and cooked meat products. Specific emphasis placed on shelf-life stability as it pertains to surface color, packaging methodology, and sensory taste.

 

Affiliations

Associate Professor, Department of Animal Sciences, Auburn University

Associate Professor, Department of Animal Sciences, College of Agriculture, Auburn University

Past Affiliations

Assistant Professor, Department of Animal Science & Veterinary Technology, College of Agriculture and Natural Resources, Tarleton State University (past)

Degrees
PhD, University of Arkansas, Fayetteville, 2008
MS, Oklahoma State University, Animal Science, 2003
BS, Kansas State University, 2000
Associations
American Meat Science Association
American Society of Animal Science