Education
Doctor of Philosophy - Colorado State University 1996.
Master of Science - South Dakota State University 1993.
Bachelor of Science - South Dakota State University 1989.

Teaching
AS 241 Meat, Production to Consumption
AS 341 Fresh Meat Operations
AS 753 Meat Science
Guest lecture in other courses
Teach undergraduate seminars as needed.
Advise undergraduate and graduate students.
Coordinate the SDSU Intercollegiate Meat Judging Team.
Serve as faculty coordinator of the SDSU Meat Laboratory.

Previous Employment
Assistant Professor/Extension Specialist, Meat, Department of Animal Sciences, The Ohio State University, Columbus, OH (1996-1998)
Consultant – Continental Sausage Company, Denver, CO (1996)
Graduate Research/Teaching Assistant – Colorado State University, Fort Collins, CO (1993-1996)
Meat Judging Coach – South Dakota State University, Brookings, SD (1990-1992)
Meat Research Assistant – South Dakota State University, Brookings, SD (1989-1990)
Quality Control – IBP, Inc., Dakota City, NE (1989)
Assistant Meat Judging Coach – South Dakota State University, Brookings, SD (1988-1989)
Meat Research Assistant – South Dakota State University, Brookings, SD (1988)
Meat Lab Worker - SDSU Meats Laboratory, Brookings, SD (1988-1989)
Pork Belly Ribber - John Morrell and Company, Sioux Falls, SD (1987)
Farm Worker - Leonard Wulf and Sons, Inc., Morris, Minnesota (1976-1987)

Awards and Honors
Ohio Sheep Improvement Association Distinguished Service Award (1998)
Epsilon Sigma Phi Team Teaching Award (1997)
Nominee for CSREES National Diversity Award (1997)
AMSA Outstanding Undergraduate Travel Award (1989)

Research
Genetic and environmental factors affecting beef palatability.
Genetic and environmental factors affecting pork muscle quality.
Early-postmortem changes affecting meat tenderness.
Methods of improving meat palatability (antemortem and postmortem).
Objectively classifying carcasses with respect to expected palatability/quality.
Cooking effects on meat palatability.
Factors affecting the incidence of carcasses exhibiting DFD and PSE lean.
Increasing the value of red meat products.

Professional Memberships:
American Meat Science Association (AMSA)
American Society of Animal Science (ASAS)
Institute of Food Technologists (IFT)
Intercollegiate Meat Judging Coaches Association (IMJCA)

Publications
1.  Wulf, D. M., J. R. Romans and W. J. Costello. 1994. Current merchandising practices and characteristics of beef wholesale rib usage in three U.S. cities. J. Anim. Sci. 72:87.
2.  Wulf, D. M., J. R. Romans and W. J. Costello. 1994. Composition of the beef wholesale rib. J. Anim. Sci. 72:94.
3.  Wulf, D. M., J. B. Morgan, S. K. Sanders, J. D. Tatum, G. C. Smith and S. Williams. 1995. Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts. J. Anim. Sci. 73:399.
4.  Sherbeck, J. A., D. M. Wulf, J. B. Morgan, J. D. Tatum, G. C. Smith and S. N. Williams. 1995. Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties. J. Food Sci. 60:250.
5.  Romans, J. R., R. C. Johnson, D. M. Wulf, G. W. Libal and W. J. Costello. 1995. Effects of ground flaxseed in swine diets on pig performance and on physical characteristics and omega-3 fatty acid content of pork: I. Dietary level of flaxseed. J. Anim. Sci. 73:1982.
6.  Romans, J. R., D. M. Wulf, R. C. Johnson, G. W. Libal and W. J. Costello. 1995. Effects of ground flaxseed in swine diets on pig performance and on physical characteristics and omega-3 fatty acid content of pork: II. Duration of 15% dietary flaxseed. J. Anim. Sci. 73:1987.
7.  Wulf, D. M., J. B. Morgan, J. D. Tatum and G. C. Smith. 1996. Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium-injection and degree-of-doneness on the palatability of steaks from Limousin steers. J. Anim. Sci. 74:569.
8.  Wulf, D. M., J. D. Tatum, R. D. Green, J. B. Morgan, B. L. Golden and G. C. Smith. 1996. Genetic influences on beef longissimus palatability in Charolais- and Limousin-sired steers and heifers. J. Anim. Sci. 74:2394.
9.  Wulf, D. M., S. F. O'Connor, J. D. Tatum and G. C. Smith. 1997. Using objective measurements of muscle color to predict beef longissimus tenderness. J. Anim. Sci. 75:684.
10.  O' Connor, S. F., D. M. Wulf, J. D. Tatum, R. D. Green and G. C. Smith. 1997. Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle. J. Anim. Sci. 75:1822.
11.  Sanders, S. K., J. B. Morgan, D. M. Wulf, J. D. Tatum, S. N. Williams and G. C. Smith. 1997. Vitamin E supplementation of cattle and shelf-life of beef for the Japanese market. J. Anim. Sci. 75:2634.
12.  Wulf, D. M. and J. W. Wise. 1999. Measuring muscle color on beef carcasses using the L*a*b* color space. J. Anim. Sci. (In press).
13.  Green, R. D., N. E. Cockett, D. M. Wulf, J. D. Tatum and D. L. Hancock. 1999. Association between polymorphisms in the bovine calpastatin gene and measures of beef palatability in Bos taurus crosses. J. Anim. Sci. (Submitted)
14.  Moeller, S., D. Wulf, D. Meeker, M. Ndife, N. Sundararajan and M. Solomon. 1999. Impact of the Hydrodyne process on tenderness of pork. J. Anim. Sci. (Submitted).

Abstracts and Proceedings
1.  Johnson, R. C., D. M. Wulf and W. J. Costello. 1989. Effects of hot-fat trimming and peripheral muscle removal on the tenderness of six bovine muscles. J. Anim. Sci. 67(Suppl. 1):18.
2.  Johnson, R. C., D. M. Wulf, W. J. Costello and P. S. DeZeeuw. 1989. Effects of hot-fat trimming and peripheral muscle removal on the physical characteristics of ground beef patties. J. Anim. Sci. 67(Suppl. 1):159.
3.  Wulf, D. M., J. R. Romans and P. S. DeZeeuw. 1990. Effects of flaxseed in swine rations. Proc. 43rd Reciprocal Meat Conf., Mississippi State University, p.173.
4.  Wulf, D. M. and J. R. Romans. 1991. Effects of flaxseed in swine diets. J. Anim. Sci. 69(Suppl. 1):94.
5.  Wulf, D. M., J. R. Romans and W. J. Costello. 1993. Composition of the beef wholesale rib. J. Anim. Sci. 71(Suppl. 1):151.
6.  Sherbeck, J. A., D. M. Wulf, J. B. Morgan, J. D. Tatum, G. C. Smith and S. N. Williams. 1994. Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties. J. Anim. Sci. 72(Suppl. 1):271.
7.  Wulf, D. M., J. B. Morgan, S. K. Sanders, J. D. Tatum, G. C. Smith and S. Williams. 1994. Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts. J. Anim. Sci. 72(Suppl. 1):371.
8.  Green, R. D., N. E. Cockett, D. L. Hancock, D. M. Wulf, J. D. Tatum, J. B. Morgan and G. C. Smith. 1995. Genotypic and allelic frequencies of polymorphisms for bovine calpastatin and CSSM18. J. Anim. Sci. 73(Suppl. 1):300.
9.  Wulf, D. M., J. D. Tatum, J. B. Morgan, R. D. Green, B. L. Golden and G. C. Smith. 1995. Genetic effects on beef tenderness. Proc. International Congr. Meat Sci. Technology, San Antonio, Texas, vol. 2, pp. 608-609.
10.  Green, R. D., N. E. Cockett, J. D. Tatum, D. M. Wulf, S. F. O'Connor, D. L. Hancock and G. C. Smith. 1996. Association between polymorphisms in the bovine calpastatin gene and measures of beef palatability in Bos taurus and Bos indicus crosses. Proc. 4th Annual Cattlemens College, San Antonio, Texas, Jan. 27, 1996.
11.  Wulf, D. M. and J. W. Wise. 1998. Measuring muscle color on beef carcasses using the CIELAB color space. Proc. 51st Recip. Meat Conf., Univ. of Conneticut, p.188.
12.  Meeker, D. L., S. J. Moeller, K. M. Irvin, D. M. Wulf, C. L. Knipe, and R. C. Emnett. 1998. Frequency and effects of the Napole gene in the U.S. pork industry. Proc. Ohio Swine Day, South Charleston, Ohio, pp 69-71.
13.  Knipe, C. L., D. L. Meeker, B. D. Paxton, S. J. Moeller, K. M. Irvin, D. M. Wulf, and R. C. Emnett. Evaluation of the further-processing quality of ham muscles from Hampshire hogs. Proc. Ohio Swine Day, South Charleston, Ohio, pp 69-71.

Research Reports and Popular Press
1.  Romans, J. R., D. M. Wulf and R. C. Johnson. 1991. Improving the nutritional value of pork through lipid metabolism innovations. National Pork Producers Council Research Investment Report, pp. 51-63.
2.  Wulf, D. M., J. B. Morgan, J. D. Tatum and G. C. Smith. 1994. Effects of Animal Age, Marbling Score, Calpastatin Activity, Subprimal Cut, Calcium-Injection and Degree-of-Doneness on the Palatability of Steaks from Limousin Steers: A Final Report to the North American Limousin Foundation.
3.  Wulf, D. M., J. D. Tatum, J. B. Morgan, R. D. Green, B. L. Golden and G. C. Smith. 1995. Identification of Genetic "Critical Control Points" for Improving Beef Tenderness -- Phase I: A Final Report to National Cattleman's Association, Denver, Colorado.
4.  Wulf, D. M., J. B. Morgan, S. K. Sanders, J. D. Tatum, G. C. Smith and S. Williams. 1995. Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts. Colorado State University Sheep Research Highlights, pp. 151-179.
5.  Wulf, D. M. 1995. The Ultimate Appraisal -- The Dinner Plate: A Summary of the CSU Limousin Palatability Study. Limousin World, vol. 12, no. 11, pp. 98-103.
6.  Moeller, S., D. Wulf, D. Meeker, M. Ndife, N. Sundararajan and M. Solomon. 1997. Impact of the Hydrodyne Process on Tenderness of Pork: Final Report to National Pork Producers Council.
7.  Knipe, C. L., D. L. Meeker, B. D. Paxton, S. J. Moeller, K. M. Irvin, D. M. Wulf, and R. C. Emmett. 1998. Evaluation of the further-processing quality of ham muscles from Hampshire hogs. Pork Pointers, vol. 2, issue 2.
8.  Wulf, D. M. 1999. Did the locker plant steal some of my meat? The Shepherd, vol. 44, num. 1, pp.12-13.

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Last Modified:  1 March 1999