Jacob Tuell

Northwest Missouri State University prioritizes profession-based learning in meat science

Northwest’s Agricultural Learning Center allows for numerous hands-on learning opportunities for undergraduates studying meat and food science.

Jacob Tuell

August 24, 2023

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In 2021, Northwest Missouri State University celebrated the opening of their new Agricultural Learning Center (ALC), the culmination of the university’s multiyear “Forever Green” fundraising campaign.

Tumbling without brine inclusion: A new strategy for tenderizing beef?

Research suggests it could allow fresh beef steaks to reach desired tenderness in less time.

Jacob Tuell Yuan H. Brad Kim PhD

June 27, 2022

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Research suggests it could allow fresh beef steaks to reach desired tenderness in less time.

Impacts of in utero heat stress on carcass and meat quality traits of pork loins

Yuan H. Brad Kim PhD Mariah Nondorf Jacob Tuell Jacob Maskal Jay S. Johnson

July 23, 2021

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Postnatal heat stress costs the U.S. livestock industry approximately $2 billion annually (St-Pierre et al., 2003), with about $1 billion attributed to swine specifically (Pollman et al., 2010).

Meat Science Review

Ruminal bypass arginine and beef product discoloration

Supplementing beef steers with ruminal bypass arginine improves oxidative stability of aged beef loins.

Jacob Tuell Hyun-Wook Kim Juliana Guedes Jin-Kyu Seo Jon Schoonmaker Yuan H. Brad Kim PhD

December 3, 2018

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Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.

On-Demand Join us for an exclusive look into the future of the protein industry with The National Provisioner’s 2024 State of the Industry webinar, a key feature of our October eMagazine. Dive deep into transformative insights as consumer research experts from Circana take the stage.

IPPE 2025

The International Production & Processing Expo is the world's largest annual poultry and egg, meat, and animal food industry event of its kind. A wide range of domestic and international decision-makers attend this annual event to find solutions for their business, network with industry colleagues, and learn about the latest technological developments and issues facing the industry.

The 2025 IPPE already has 1,200+ exhibitors that will occupy more than 583,000+ square feet of exhibit space. The 2025 IPPE will offer timely and important information and an efficient way for producers and processors to find solutions to enhance their operations.

We look forward to being with you again at the Georgia World Congress Center in Atlanta. Mark your calendar to join us Jan. 28 - 30, 2025. You will not want to miss this "must-attend" event for our industries!

Jacob Tuell

ARTICLES

Northwest Missouri State University prioritizes profession-based learning in meat science

Tumbling without brine inclusion: A new strategy for tenderizing beef?

Impacts of in utero heat stress on carcass and meat quality traits of pork loins

Ruminal bypass arginine and beef product discoloration

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