Research is perhaps the most exciting segment of the academic world since the researcher is extending the boundaries of human knowledge. The broad definition of my research interests would be Meat Production and Meat Quality. The current meat marketing system in the USA encourages the production of overly-fat animals because higher fat content is related to improved meat palatability. Animals that have an excess of fat deposition are less efficient, requiring a higher amount of natural resources and having greater environmental impact than animals with an optimal level of fat deposition. In addition, meat products with higher levels of saturated fat are related to increased risk of cardiovascular disease among humans. Therefore, I am interested in improving meat quality using methods that don’t require excess fat production. Methods to improve meat quality have the potential to change market signals within the meat industry, resulting in lowered environmental impact and improved human health worldwide. Specifically, my research interests include: • Sustainability of meat production systems. • Early-postmortem glycolysis and pH decline effects on meat quality. • Methods of improving meat quality (antemortem and postmortem). • Increasing the utilization of low-value meat products. • Cultural differences in meat consumption, meat processing, and carcass utilization. I consider myself an applied researcher; however, I am very keen to the possibility of collaborating with basic scientists as I have in the past. If scientists are willing to learn from each other and work together, it provides the opportunity to make significant impact through a systems approach to solving the world’s problems. I also need to keep in mind that the citizens of Arizona are providing me with a research grant every year by paying of portion of my salary and expenses. I will make sure that the results of my research with provide a direct or indirect benefit to these tax payers. Majors: Animal Sciences