We are honored to host Dr. Michael Dikeman this week on MeatsPad. Dr. Dikeman is a Professor Emeritus in Meat Science at Kansas State University. Today, he shares about his research contributions and their impact on the meat industry after nearly 50 years of teaching and conducting research at K-State.

Early in his career, he cooperated with U.S. Meat Animal Research Center in Nebraska for 18 years coordinating the carcass and meat research component of the Germ Plasm Evaluation and Germ Plasm Utilization extensive research projects. Results have been and still are used throughout the world.

Today you will learn about:

1. Enzymes responsible for meat tenderization

2. Meat industry evolution

3. Impactful findings

4. Meat Science Encyclopedia

5. Beef production in South America

6. Branded programs