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Meat Science Research

Meat Science Research

Dr. Gretchen Mafi

My philosophy for research is to develop a nationally recognized research program that provides applied knowledge to the livestock and meat industry, as well as train graduate and undergraduate students in sound research practices and techniques. My research goals have been to identify new technologies and methods to improve meat quality (specifically tenderness and color) pre- and post-harvest and mentor students to have the ability to be scientific and ethical researchers and communicate their findings and knowledge to all segments of the industry.

Current Projects

  • Efficacy and Acceptability of Various Retail Packaging Methods for Meat at Retail. Oklahoma Agriculture Experiment Station Project Number 2834.
  • Evaluation of grain vs grass finishing steers in combination with different postmortem aging times
  • Correlation of WBS, slice-shear force and trained sensory panelists using new Instron equipment and traditional WBS machine
  • National Beef Tenderness Survey
  • National Beef Quality Audit
  • Multisorb oxygen-scavenging technology to extend shelf-life of fresh beef and pork

Dr. Ranjith Ramanathan

My research focuses on postmortem muscle biochemistry and meat quality; application of metabolomics in meat quality research; role of mitochondria in beef color; and myoglobin and lipid oxidation. I also coordinate our department's undergraduate research scholar program.

Dr. Deb VanOverbeke

My philosophy or goal for research is to develop a nationally recognized research program that provides valued scientific data to the academic community and valued information that can be applied in the meat industry to improve meat quality and safety with the use of pre and post harvest interventions. Specifically, my research goals have been to: 1) Identify pre-harvest factors that impact carcass quality and meat palatability, 2) identify post-harvest interventions that can counteract production practices that have detrimental effects on meat quality and palatability, and 3) train well-rounded graduate students that are academically, scientifically and ethically sound minded with the ability to communicate with people in the meat industry and teach today’s students.


Gretchen MafiGretchen Mafi
Boulware Endowed Chair
104E Animal Science
Linkedin Google Scholar Research Gate


Ranjith RamanathanRanjith Ramanathan
Assistant Professor
Meat Quality
206D Animal Science
Linkedin Google Scholar Research Gate


Deborah VanOverbekeDeb VanOverbeke
Professor & George Chiga
Endowed Professor
104D Animal Science
Linkedin Google Scholar



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