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Contact Information
Email: markus.miller@ttu.edu
Phone: (806) 742-2805 ext. 231
Fax:
Mailstop: 42141
Website:
Habla Español: no
Spanish Interview: no
Expertise
Topics
Food/Nutrition
Agriculture : Food Safety
Food/Nutrition : Food Safety
Areas of Expertise
food, food safety, nutrition
Biography
Education
- Ph.D., Animal Science, Texas A&M University (1987)
- M.S., Animal Science, Texas Tech University (1984)
- B.S., Animal Science, Texas Tech University (1982)
Dr. Markus Miller directs the Meat Science Laboratory, the Meat Judging Program, and the research in Meat Science with an emphasis on meat quality, tenderness, and food safety. Dr. Miller has ongoing research projects in the areas of the genetic influence of breeds on palatability and cut-ability of beef, the factors that influence pork quality, and the factors that affect the tenderness and value-based marketing in the conversion of cattle to beef. Part of his research also focuses on determining the factors responsible for the microbiological safety of cattle and pigs and the risk assessment of pathogens in feedlots and packing facilities. His total awards for grants, scholarships, and contracts is over $7,000,000.
Dr. Miller is a member of the Red Angus Association of America, the American Society of Animal Science, the American Meat Science Association, the Institute of Food Technologists, the American Meat Institute, the National Cattlemen's Association, and the Southwest Meat Association. He has received many awards, including the Mortar Board Outstanding Faculty Member for Teaching Excellence (2001), the American Society of Animal Science Outstanding Young Animal Scientist Education Award (1998), and the Texas Tech University President’s Excellence Award (1998).
Selected Publications
- Montgomery, J.L., W.M. Harper, Jr., M.F. Miller, K.J. Morrow, Jr., K.W. Braden, and J.R. Blanton, Jr. 2006. Optimization of culture conditions for determining protein synthesis in myoblasts using extracts of adult bovine muscle treated with muscle enhancing compounds. The Professional Anim. Scientist. 22:1-9.
- Smith, L., J.E. Mann, K. Harris, M.F. Miller, and M.M. Brashears. 2005. Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties. J. Food Prot. 68(8):1587-1592.
- Braden, K.W., J.R. Blanton, Jr., V.G. Allen, K.R. Pond, and M.F. Miller. 2004. Ascophylum nodosum supplementation: A preharvest intervention for reducing Escherichia coli O157:H7 and Salmonella spp. in feedlot steers. J. Food Protection. 67:1824-1828.
- Montgomery, J.L., J.R. Blanton, Jr., R.L. Horst, M.L. Galyean, K.J. Morrow, Jr., V.G. Allen, D.B. Wester, and M.F. Miller. 2004. Effect of supplemental vitamin D3 concentration on concentrations of calcium, phosphorus, and magnesium relative to protein in subcellular components of the longissimus and the distribution of calcium within longissimus muscle of beef steers. J. Anim. Sci. 82:2742-2749.
- Montgomery, J.L., M.B. King, J.G. Gentry, A.R. Barham, B.L. Barham, G.G. Hilton, J.R. Blanton, Jr., R.L. Horst, M.L. Galyean, K.J. Morrow, Jr., D.B. Wester and M.F. Miller. 2004. Supplemental vitamin D3 concentration and biological type of steers: II. Tenderness, quality and residues of beef. J. Anim. Sci. 82:2092-2104.
- Montgomery, J.L., M.L. Galyean, R.L. Horst, K.J. Morrow, Jr., J.R. Blanton, Jr., D.B. Wester and M.F. Miller. 2004. Supplemental vitamin D3 concentration and biological type of beef steers: I. Feedlot performance and carcass traits. J. Anim. Sci. 82:2050-2058.
- Montgomery, J.L., J.R. Blanton, Jr., R.L. Horst, M.L. Galyean, K.J. Morrow, Jr., D.B. Wester and M.F. Miller. 2004. Effects of biological type of beef steers on vitamin D, calcium and phosphorus status. J. Anim. Sci. 82:2043-2049.