Andrea J. Garmyn

Andrea J. Garmyn

Contact Me

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Degrees:
Ph.D., Oklahoma State University, 2009
M.S, Kansas State University, 2007
B.S., The Ohio State University, 2004

Professional Positions

Adjunct Professor, Department of Animal & Food Sciences, Texas Tech University, 2020-present

Research Assistant Professor, Department of Animal & Food Sciences, Texas Tech University, 2014-2020

Senior Research Associate, Department of Animal & Food Sciences, Texas Tech University, 2012-2014

Postdoctoral Research Associate, Department of Animal & Food Sciences, Texas Tech University, 2010-2012

Instructional Activities 

ANS 200A (section 002): Introductory Judging of Meat

ANS 201: Animal Products

ANS 201L: Animal Products Laboratory

FSC 433: Food Processing - Muscle Foods

Research Interests 

Ante- and post-mortem factors affecting meat quality, especially palatability. 

My research focuses on beef and lamb eating quality and implementing strategies during animal production or post-mortem processing to improve eating quality and ensure positive consumer outcomes.  Specifically, I have investigated meat quality in the following areas:

  • Value-addition through enhancement and alternative cook methods to improve beef palatability
    • International beef carcass quality assessment and development of consumer-based eating quality prediction model
    • Evaluation of growth promotion technologies, diet, and carcass chilling on beef cutability, palatability, and shelf-life
    • Lamb eating quality and composition as affected by marbling, muscle, postmortem aging, and country-of-origin

Publications

Visit ResearchGate for a list of publications.

Professional Memberships/Affiliations

American Meat Science Association

American Society of Animal Science

Meat and Muscle Biology - Editorial Board

New Zealand Society of Animal Production

Facilities

Affiliates

FSHN Forms

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