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Jason M. Behrends, Ph.D., CCS Office Location: 204 Herzer Email: jbehrends@fsnhp.msstate.edu Phone: (662)325-0485Fax: (662)325-8728 Education 2004 Ph.D. – Animal Science/Meat Science and Muscle Biology emphasis - Texas A&M University, College Station , Texas 2001 M.S. – Animal Science/Meat Science emphasis – University of Kentucky, Lexington , KY 1999 B.S – Animal Science – Texas Tech University , Lubbock, Texas  Current and Past Employment  Mississippi State University 2007 – Present Assistant Extension and Research Professor, Department of Food Science, Nutrition, and Health Promotion  Tyson Foods, Inc. 2004 – 2007 Sr. Food Technologist, Research and Development Extension Major Responsibilities – Provide Technical support in the areas of consumer and industry food safety. Research Interest – Interest include, but not limited to consumer and industry food safety, extended shelf-life in the retail case, processed muscle foods, and muscle food quality and yield improvements. Certifications CCS (certified Culinary Scientist) HACCP ServSafe  Memberships American Meat Science Association (AMSA) Research Chefs Association (RCA) Institute of Food Technologist (IFT) Current Research Yield improvement of chicken breast meat utilizing alternative salts Evaluation of temperature and its effect on microbial growth during fabrication and further processing Selected Journal Articles Behrends, J. M. , Mikel, W. B., Armstrong, C. L., and Newman, M. C. 2003. Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high oxygen modified atmosphere. J. Anim. Sci. 2003.81:2230-2238. Rider-Sell, N. Mikel, W. B., Xiong, Y. L., and Behrends, J. M. 2004. Vitamin D 3 supplementation of cull cows: Effects on longissimus and semitendinosus muscle tenderness. J. Anim. Sci. 82:225-230. King, D. A., Behrends, J. M., Jenschke, B. E., Rhoades, R., and Smith, S. B. 2004. Positional distribution of fatty acids in triacylglycerols from subcutaneous adipose tissue of pigs fed diets enfriched with conjugated linoleic acid, corn oil, or beef tallow. Meat Sci. 67:675-681. Behrends, J. M., Goodson, K. J., Koohmaraie, M., Shackelford, S. D., Wheeler, T. L., Morgan, W. W., Reagan, J. O., Gwartney, B. L., Courington, S. M., Wise, J. W., and J. W. Savell. 2005. Beef Customer Satisfaction: USDA quality grade and marination effects on consumer evaluation of top round steaks. J. Anim. Sci. 83:662-670. Behrends, J. M. , Goodson, K. J., Koohmaraie, M., Shackelford, S. D., Wheeler, T. L. Morgan, W. W., Reagan, J. O., Gwartney, B. L., Courington, S. M., Wise, J. W., and Savell, J. W. 2005. Beef Customer Satisfaction: Factors affecting consumer evaluation of calcium chloride injected top sirloin steaks when given instructions for preparation. J. Anim. Sci. 83:2869-2875. Rhoades, R. D., King, D. A., Jenschke, B. E., Behrends, J. M., Hively, T. S., and Smith, S. B. 2005. Postomortem regulation of glycolysis by 6-phosphofructokinase in bovine M. sternocephalicus pars mandibularis. Meat Sci. 70:621-626.

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