Kelly Vierck

Kelly Vierck is an Assistant Professor in the Department of Animal Science at the University of Arkansas, affiliated with the Dale Bumpers College of Agricultural, Food and Life Sciences. She holds a Ph.D. in Meat Science from Texas Tech University, an M.S. in Meat Science from Kansas State University, and a B.S. in Food Science from Oklahoma State University. Her research focuses on meat quality, beef flavor development, cooking methodologies, and the impact of packaging and aging techniques on product characteristics. Key areas include carcass quality assessment, sensory evaluation of meat products, and optimizing beef production systems through feedlot finishing methods and microbial processes.

Publications highlight her work on dry-aging mechanisms, sous-vide safety, and the effects of packaging on beef tenderness. Research emphasizes practical applications for the meat industry, including flavor enhancement strategies, microbial risk mitigation, and improving consumer acceptance through texture and color retention. Her contributions address both technical and sensory aspects of meat science, bridging laboratory findings with real-world agricultural practices.