Research
SDSU Faculty members research
interest:
Dr. Underwood:
Dr. Weaver:
Dr. Wulf:
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.
Current Research
Trained and consumer evaluations of five different beef cuts produced with and without pH-enhancement.
Effects of pH-enhancement on various meat products.
Effects of pH-enhancement on normal and callipyge lamb cuts.
Effects of pH-enhancement on chunked and formed ham processed from pale, average, and dark colored muscles.
Effects of pH-enhancement on the survivability and growth of E. coli on beef subprimals and steaks.
Effects of various feedlot facilities / conditions on beef quality and tenderness.
Effects of various Listeria control ingredients on quality and shelf life of natural casing hotdogs.