- Associate Professor, Meat Science
- Room 348 Kleberg
- (979) 862-1539
- Undergraduate Education
- B.S. Animal Science, Kansas State University
- Graduate Education
- M.S. Animal Science, Texas Tech University
- Ph.D. Animal Science, Texas Tech University
Dr. Chris Kerth is an associate professor of meat science and muscle biology in the Department of Animal Science. He graduated with a bachelor’s degree in animal science from Kansas State University in 1993. Kerth received a master’s and doctorate degree in animal science with an emphasis in meat science from Texas Tech University in 1995 and 1999, respectively.
Kerth joined the faculty at Texas A&M in May 2010. He teaches undergraduate and graduate level courses in the meats area including a course on statistical quality control and analyses in food manufacturing. His research interests focus primarily on the animal nutritional, management, and genetic factors that impact the sensory and quality traits of meat. His work includes everything from consumer acceptability to color quality and oxidative stability to fatty acid composition of beef, pork, lamb and goat.
Prior to joining A&M, Kerth worked as an associate professor in the Animal Science department at Auburn University. Kerth has mentored more than 30 graduate students, serving as the chair of 18 during his time at Auburn. As part of his Fullbright Scholar Award, he took four graduate students to Uruguay for one week in 2009 to study beef production and processing systems in South America.
In addition to receiving the Fullbright Scholar Award, Kerth received the 2009 American Meat Science Association Outstanding Teaching Award and the 2007 AMSA Achievement Award. Kerth has served on numerous AMSA committees and editorial board and a term as associate editor for the animal products section of the Journal of Animal Science. Most recently Chris served as Associate Editor for the meat science text Handbook of Meat Poultry & Seafood Quality and is currently serving as Editor of the text The Science of Meat Quality.