Keith Underwood is an assistant professor and meat specialist at South Dakota State University. His research interests include mechanisms controlling marbling development in meat animals, effects of fetal nutrition on carcass quality and palatability characteristics, early-postmortem changes affecting meat tenderness, methods of improving meat palatability, increasing the value of red meats products and product development. He is also the SDSU Meat Science Club co-advisor and meat judging team advisor. Additionally, he serves as the South Dakota Association of Meat Processors Vice President.
|South Dakota State University
120 Animal Science Complex (SAS), Box 2170
Brookings, SD 57007
- Ph.D., Veterinary Sciences, University of Wyoming (2008)
- M.S., Veterinary Sciences, University of Wyoming (2007)
- B.S., Animal Science, Texas Tech University (2002)