Meat scientists at the University of Florida have expertise in muscle biology, fresh meat quality, meat processing, food safety, and meat microbiology. See the list and each faculty member's area of expertise and contact information.
Meat Extension Faculty
|Chad Carr, Ph.D.
|Jason M. Scheffler, Ph.D.
|Tracy L. Scheffler, Ph.D.
|Sally Williams, Ph.D.
Meat Extension Staff
Manager, Retail Meats Store
Assistant Manger, Retail Meats Store
The Smith-Lever Act of 1914 established the Cooperative Extension Service, which allows us all to benefit from the knowledge of our land-grant universities. Extension has helped millions of Floridians by tapping the latest information from the research engines of the University of Florida and Florida A&M and converting it into practical knowledge we use every day.
UF/IFAS Extension maintains an easy-to-use, comprehensive Web site, Solutions for Your Life.