This week, we feature Dr. Chris R. Calkins who is a Professor of Animal Science at the University of Nebraska. He earned B.S. and Ph.D. degrees from Texas A&M University and a M.S. degree from the University of Tennessee. He has several hundred refereed journal articles, book chapters and conference proceedings, holds 6 patents, and has received millions of dollars in research support. Dr. Calkins is recognized around the world for his expertise in meat quality and value adding strategies for beef and has given numerous invited presentations in North and South America, Europe and Asia. He was inducted into the Meat Industry Hall of Fame in 2019.

Today you will learn about:

1. What is Rigor Mortis

2. Practices to enhance tenderness

3. Chilling times

4. Lean carcasses

5. Beef in Latin America

6. Meat quality