B.S., Colorado State University, Ft. Collins, CO
M.S., Colorado State University, Ft. Collins, CO
Ph.D., Colorado State University, Ft. Collins, CO
email@example.com • (307) 766-5283 • Rm. 121
MWF 8:00 AM - 9:00 AM
Dr. Means' research program focuses on both basic and applied areas of animal food product development and investigating technologies that can increase the value of muscle food products. Technologies which would allow production of low fat processed meats are being developed. Although some low-fat technologies are available, manufacturing and consumer acceptance problems indicate that alternative technologies for low-fat products must be developed. Use of hydrocolloids and fat replacers are being studied. A second research thrust includes isolation and characterization of a bovine collagenase for use as a meat tenderizer. This substrate specific enzyme may be valuable for upgrading meat.
FDSC 1410 Food and Well Being
FDSC 2040 Principles of Meat Science