Mizzou offers pathway to jobs in animal, food science industries
The University of Missouri is unique in that the meat science faculty is split between the Animal Science and Food Science programs. There are three meat science faculty members at the MU College of Agriculture, Food and Natural Resources: Carol Lorenzen, Professor in Animal Science focuses on beef tenderness; Bryon Wiegand, Associate Professor in Animal Science focuses on fat quality in pork and beef; and Andrew Clarke, Associate Professor in Food Science focuses on processed meat. They are nationally recognized for their research and classroom contributions.
Most of the applied research conducted at Mizzou is industry funded. The meat science program addresses timely questions that have recently included the impact of feeding dried distiller’s grains in combination with growth agents to swine on meat quality and different combinations of muscles or fat sources on the shelf life of ground beef. Other research contributing to research methodology development and adoption included a comparison of different fat determination methods, and combining two shear force methodologies in one steak.