Gretchen Mafi

Gretchen Mafi, a Professor and Ralph & Leila Boulware Endowed Chair in the Department of Animal and Food Sciences at Oklahoma State University, specializes in meat science with a focus on meat quality, color stability, and postmortem muscle physiology. She holds a Ph.D. in Animal Science from Texas Tech University (2000), an M.S. from Colorado State University (1996), and a B.S. from Texas Tech University (1994). Her research addresses dark-cutting beef phenomena, metabolomics, and food packaging innovations to enhance meat quality and reduce waste. Mafi teaches undergraduate and graduate courses in meat science and coordinates the Oklahoma State Meat Judging Team. She has received prestigious awards including the USDA Excellence in Teaching Award (2020) and the American Meat Science Association Distinguished Teaching Award (2019). Her leadership roles include serving as President of the American Meat Science Association (2023).

• Education:
  • Ph.D. in Animal Science, Texas Tech University, 2000
  • M.S. in Animal Sciences, Colorado State University, 1996
  • B.S. in Animal Sciences, Texas Tech University, 1994
• Research Interests: Dark-cutting beef mechanisms, meat color chemistry, metabolomics, food packaging technologies, and beef quality assurance.

Her work bridges basic research (e.g., mitochondrial proteomics, metabolite profiling) with applied solutions (e.g., high-pressure processing, antioxidant-embedded packaging). Recent studies focus on oxygen exposure impacts, non-invasive spectroscopy for color assessment, and industry benchmarking via National Beef Quality Audits. Mafi’s grants include projects on AI-driven stress analysis in cattle and novel packaging systems to mitigate discoloration.

Awards & Honors:

• USDA Excellence in Teaching Award (2020)
• American Meat Science Association Distinguished Teaching Award (2019)
• Signal Service Award (2021)
• President, American Meat Science Association (2023)

Teaching & Mentorship: Leads courses in meat evaluation, animal science, and professional development. Advises graduate students and mentors the Meat Judging Team, emphasizing hands-on training in carcass and product evaluation.

Key Projects: Over 20 funded projects include improving dark-cutting beef color via HPP, metabolomics-driven quality predictions, and industry collaborations on packaging and food safety. Her lab at Oklahoma State University focuses on interdisciplinary solutions to enhance meat industry sustainability and consumer satisfaction.