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Contact Dr. Brad Morgan:
Oklahoma State University
Animal Science Room 104
405 744 6616
brad.morgan@okstate.edu

Dr. Brad Morgan Associate Professor.

Meat Science:  ANSI 3333 Lab 3. Prerequisites: 2253, CHEM 1215 or equivalent. Anatomical and basic chemical and physical characteristics of meat animals studied . The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products, emphasized in the laboratory

4333* Processed Meat.  Lab 4. Prerequisite: 3333 or 4033. Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. 

Dr. Gretchen Hilton ANSI 3182

My teaching philosophy is to assist students in and out of the classroom through instruction, extracurricular activities, and internships. I hope to provide students with the scientific, practical knowledge of meat science, as well as the understanding of responsibility, organization, and communication that can be used in any career. Also, I wish to instill that being passionate about everything you do and giving 110% to every activity is what makes the job worth doing and life worth living! RESEARCH INTERESTS
  Meat Quality
•  Pre-harvest Effects/Enhancement
•  Biochemical Effects
•  Chemical or Mechanical Enhancement
•  Processing Procedures
Value-Added Products
•  Pre-cooked
•  Enhanced
•  Processing Technology

Dr. Deb Roeber-VanOverbeke Assistant Professor

Meat and Carcass Evaluation: ANSI 2253
Fall and Spring Semesters

Meat and Carcass Evaluation. Lab 2. Prerequisite: 1124. Evaluation of carcasses and wholesale cuts of beef, pork and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. 

Contact Dr. Deb Roeber:
Oklahoma State University
Animal Science Room 104
405 744 6616
deb.roeber@okstate.edu