Gregg Rentfrow

Gregg Rentfrow is a Professor in the Department of Animal and Food Sciences at the University of Kentucky’s Martin-Gatton College of Agriculture, Food and Environment. He specializes in meat science and muscle biology, with a focus on meat quality and animal production systems.

• Education: Ph.D. in Meat Science and Muscle Biology (University of Missouri, 2005), M.S. in Meat Science (University of Illinois, 2000), B.S. in Animal Science (University of Illinois, 1997).

His research evaluates factors affecting meat color and quality, including nutritional interventions and post-harvest processing. Contact: Gregg.Rentfrow@uky.edu, 205 W.P. Garrigus Building, Lexington, KY 40546-0215.