by Chris R. Kerth

Chris R. Kerth is an Associate Professor at Texas A&M University specializing in meat quality and meat science. He was raised on a cattle and wheat farm in rural northwest Kansas and earned his B.S. from Kansas State University in 1993, followed by an M.S. and Ph.D. from Texas Tech in 1995 and 1999, respectively. He has contributed to academic publications on meat science, including chapters in 'The Science of Meat Quality.'