Jerrad Legako

Professional Summary

Dr. Jerrad Legako is a seasoned meat scientist and educator who has built a distinguished career in meat quality and flavor chemistry. He currently serves as a faculty member in the Department of Animal Science at Texas A&M University. Dr. Legako’s academic journey includes a Ph.D. in Animal Science from Texas Tech University, where his research focused on the biochemistry of meat flavor development and postmortem muscle metabolism. Prior to joining Texas A&M, he held faculty appointments at Utah State University and Texas Tech, where he was recognized for both his research productivity and commitment to student development.

Dr. Legako’s research program is centered on understanding the complex interactions between muscle biology, meat processing, and consumer-perceived quality traits—particularly flavor, tenderness, and color. He has led or contributed to numerous interdisciplinary projects that combine metabolomics, proteomics, and sensory science to address challenges in meat production and value optimization. His work has resulted in over 100 peer-reviewed publications, numerous research abstracts, and significant external funding from USDA-NIFA, commodity groups, and industry partners.

In addition to his research, Dr. Legako is an accomplished instructor who has taught a wide range of undergraduate and graduate courses in meat science, including meat evaluation, meat processing, and muscle biology. He is also a committed mentor, having supervised multiple M.S. and Ph.D. students and involving them integrally in his research efforts. His teaching philosophy centers on integrating hands-on learning with real-world industry applications to prepare students for careers in animal agriculture and food production.

Dr. Legako is actively involved in professional service, contributing as a reviewer for leading journals and serving on committees for the American Meat Science Association and other industry bodies. He is known for his collaborative approach and passion for advancing the meat science discipline through innovation, education, and stakeholder engagement.