Kelly Vierck

Articles by Kelly Vierck

Arkansas meat science program harbors national aspirations

The meat science department has been rebuilding programs and revitalizing its curriculum.

November 6, 2023

The Department of Animal Science at the University of Arkansas (UA) currently has approximately 315 students and primarily houses the meat science program.

Beef steak in dry aged meat aging cabinet

Dry-aging to improve palatibility in cull cow beef

Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Derico Setyabrata Jerrad F. Legako Stacy Zuelly Yuan H. Brad Kim PhD Siwen Xue Kelly Vierck Paul Ebner

September 28, 2022

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Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

Articles by Kelly Vierck

Arkansas meat science program harbors national aspirations

Dry-aging to improve palatibility in cull cow beef

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