Research Food Technologist
USDA-ARS-US Meat Animal Research Center
Clay Center, Nebraska
Dr. David “Andy” King is a Research Food Technologist in the Meat Safety and Quality Research Unit at the U.S. Meat Animal Research Center in Clay Center, NE. In this role, he is a member of a team addressing meat quality and food safety. His primary research interest is the manipulation of antemortem and postmortem factors that affect fresh meat quality, palatability and safety, as well as factors that affect growth, development, and composition of meat animals. His research has focused on characterizing the component traits contributing to tenderness in traditionally underutilized muscles with the goal of identifying processing methods to improve their value. Dr. King has also emphasized characterizing and reducing animal variation in lean color stability during retail display. This work has demonstrated the heritability and genetic contribution to lean color stability in beef and has developed technology to predict lean color stability in beef and pork. Additionally, Dr. King was part of a research team working to facilitate the implementation and expansion of the USMARC beef carcass instrument grading system, which has been adopted by the industry. Furthermore, he contributes to efforts to expand the capabilities of the USMARC non-invasive tenderness classification system. Additionally, he frequently collaborates with other U.S. MARC scientists to develop novel DNA markers for tenderness and carcass traits in beef and swine and to validate existing markers. Dr. King also contributes to a diverse food safety research program targeted at reducing pathogens in live animals and preventing contamination of carcasses during the slaughter process.
Tuesday, July 9
9:10 AM – 9:40 AM