Dr. Chris Kerth is an associate professor of meat science and muscle biology in the Department of Animal Science at Texas A&M University. He graduated with a bachelor’s degree in animal science from Kansas State University, and received a master’s and doctorate degree in animal science with an emphasis in meat science from Texas Tech University. He teaches undergraduate and graduate level courses in the meats area including a course on statistical quality control and analyses in food manufacturing. His research interests focus primarily on the animal nutritional, management, and genetic factors that impact the sensory and quality traits of meat. His work includes everything from consumer acceptability to color quality and oxidative stability to fatty acid composition of beef, pork, lamb and goat. Prior to joining A&M, Kerth worked as an associate professor in the Animal Science department at Auburn University