The Science of Animal Growth and Meat Technology

Dr. Steven Lonergan received his PhD in Animal Science with a minor in Biochemistry from the University of Nebraska-Lincoln in 1995. He has been on the faculty at Iowa State University since 1998. Dr. Lonergan’s research focus at Iowa State University has been centered on discovery and thorough description of molecular factors that influence muscle growth and meat quality. He has demonstrated excellence in these endeavors as a researcher, teacher, mentor and advocate for student achievement. Dr.Lonergan has been recognized by the American Meat Science Association and the American Society of Animal Science for Outstanding Teaching and Research. He is a Fellow in the American Meat Science Association. Over 40 years of teaching and research experience; 24 international, national, and state awards given by the United States Secretary of Agriculture for his contributions to excellence in agriculture. Published ~300 research papers in Food Science and Animal Science journals. Dr. Marple taught courses in animal growth and development, and is involved in research on swine growth and meat quality as well as beef cattle research on shipping fever and fescue toxicity. Dr. Marple became Head of the Animal Science Department at Iowa State University in October, 1992, with administrative responsibilities for instruction, research and extension programs until 2001. He is the past President of the American Society of Animal Science, and a former member of the Board of Directors of American Society of Animal Science and the Council for Agricultural Science and Technology. He is the author or co-author of 57 journal papers and 73 abstracts of presentations at scientific meetings, and has made invited presentations at numerous professional meetings in the US and nine foreign countries.

1. Historical Perspectives of the Meat and Animal Industry and their Relationship to Animal Growth, body Composition, and Meat Technology
2. Prenatal Growth and its Relationship to Carcass and Meat Quality Traits
3. Bone Growth and Development with Relationships to Live Animal and Carcass Evaluation
4. Muscle Growth and Development and Relationships to Meat Quality and Composition
5. Fat Cells in Domestic Animals
6. Growth Curves and Growth Patterns
7. Harvest Processes for Meat
8. Methods to Measure Body Composition of Domestic Animals
9. Intrinsic Cues of Fresh Meat Quality
10. Conversion of Muscle to Meat
11. Muscle Structure and Function
12. Meat Microbiology and Safety
13. Fresh and Cured Meat Processing and Preservation
14. Sausage Processing and Production
15. Packaging for Meat and Meat Products