Morgan Pfeiffer

Morgan Pfeiffer is an Assistant Professor in the Department of Animal & Food Sciences at Oklahoma State University. They specialize in meat science, focusing on meat quality, color stability, and biochemical processes in beef. Their research integrates metabolomics, spectroscopy, and packaging technologies to address industry challenges like dark-cutting beef discoloration. Pfeiffer holds a Ph.D., M.Sc., and B.Sc. in Animal Science from Oklahoma State University, with additional coursework in Agricultural Communications.

Education:

• Ph.D. in Animal Science, Oklahoma State University (2016–2019)
• M.Sc. in Animal Science, Oklahoma State University (2014–2016)
• B.Sc. in Animal Science and Agricultural Communications, Oklahoma State University (2010–2014)

Research Interests:

• Meat color dynamics and stabilization
• Metabolomics of muscle postmortem changes
• Impact of packaging and processing on meat quality
• Dark-cutting beef mitigation strategies
• Industry applications of spectroscopic technologies

Grants & Funding:

• Funded projects include AI-based cattle stress analysis, dark-cutting beef packaging solutions, and beef quality audits.
• Recent grants: 'IDEAS: AI-based approach to understand stress in low and high growth rate cattle' (2023–2028), 'Novel active packaging to improve color of dark-cutting beef' (2022–2023+).

Teaching & Mentorship:

• Teaches courses on meat evaluation, processed meats, food production diversity, and professional development in animal science.
• Advises graduate students through research assistantships focused on meat science and industry challenges.