Tag: Animal sciences
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Posted on January 13, 2014
Media invited to Master Meat Crafter Program graduation on Jan. 17
The University of Wisconsin Meat Science and Muscle Biology Program invites members of the media to events honoring the 2014 graduating class of Master Meat Crafters on Friday, […]
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Posted on December 9, 2013
CALS researchers developing novel treatment for septic shock
By the time doctors diagnose septic shock, patients often are on a knife’s edge. At that point, for every hour that treatment is delayed, a […]
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Posted on July 24, 2013
61st Spooner Sheep Day Aug. 17
The 61st Spooner Sheep Day will be held at the Spooner Agricultural Research Station on Saturday, August 17, 2013. The Spooner Sheep Day has a […]
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Posted on July 15, 2013
Getting to the heart of a problem: Research sheds light on dilated cardiomyopathy
When Marion Greaser set out to study titin, the largest natural protein known to man, his goal was to answer some basic questions about its […]
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Posted on June 18, 2013
Researchers look to natural sources for organic meat preservatives
When Jeff Sindelar talks about the ingredients he’s working with, you’d think he was making juice. Not quite. He’s adding things like cranberry concentrate, cherry […]
- Posted on April 15, 2013
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Posted on April 8, 2013
CALS students develop new burger patty for Gilly’s Frozen Custard
If you think all ground beef is alike, you need to get beyond the same old grind. Each and every cut of beef that can […]
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Posted on April 1, 2013
Meat Industry Hall of Fame inducts three May 2
Three individuals with outstanding lifetime contributions to the meat business are set to be inducted into the Wisconsin Meat Industry Hall of Fame at a […]
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Posted on March 29, 2013
Heart disease gene uncovered – Audio
/RSS FeedMarion Greaser, Professor Department of Animal Science UW-Madison College of Agricultural and LIfe Sciences mgreaser@ansci.wisc.edu Phone (608) 262-1456, (608) 262-1066 3:14 – Total Time 0:20 […]
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Posted on March 18, 2013
The quest to make locally crafted meats as renowned as the state’s artisan cheese
Geiss Meat Service in Merrill, Wisconsin, has been butchering livestock for farmers in Lincoln County and surrounding areas since 1956, cutting about 6,000 pounds of […]
