Dr. Dave E. Gerrard

Professor

B.S., M.S., and Ph.D., Purdue University
Visiting Scientist, INRA, FRANCE

Research

The overall goal of Dr. Gerrard's laboratory is to maximize the production of high quality meat. Ongoing studies range from understanding the basic biochemistry involved in the transformation of muscle into meat to applied studies involving technology transfer for monitoring fresh meat quality. This multidisciplinary approach to meat science spans several domestic and international laboratories.

Teaching

Undergraduate

ANSC 351 - Meat Science, 3 credits - Spring.
ANSC 351L - Meat Science Laboratory, 1 credit - Spring.
ANSC 301 - Growth and Development, 3 credits - Fall.

Selected Publications

Hatem, I., J. Tan, P. Shatadal and D.E. Gerrard. 2003. Determination of animal skeletal maturity by image processing. Meat Sci. 65:999-1004.

Bowker, B.C., D.R. Swartz, A.L. Grant and D.E. Gerrard. 2004. Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils. Meat Sci. 66(3) 743-752.

Bowker, B.C., A.L. Grant, D.R. Swartz and D.E.Gerrard.2004. Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions. Meat Sci. 67(1):139-147.

Bowker, B.C., C. Botrel, D. R. Swartz, A. L. Grant, and D. E. Gerrard. 2004. Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibers Meat Sci. 68(4):587-594.

Bowker, B.C., D. R. Swartz, A. L. Grant, and D. E. Gerrard. 2005. Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation. Meat Sci. 71(2):342-350.

Selby, T.L., A. Berzins, A.K. Bhunia, A.L. Grant, D.E. Gerrard and R.H. Linton 2006. Microbial heat resistance of listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization Meat Sci. 74:425-434.

Guo, Q, B.T. Richert, J.R. Burgess, D.D. Hall, D.M. Webel, D.E. Orr, Jr., M. Blair, G. Fitzner, A. L. Grantand D.E. Gerrard. 2006. Effects of dietary vitamin E and fat supplementation on pork quality J. Anim. Sci. 84: 3071-3078.

Guo, Q., B.T. Richert, J.R. Burgess, D. Webel, D. Orr, M. Blair, A.L. Grantand D.E. Gerrard. 2006. Effect of dietary vitamin E supplementation and feeding period on pork quality J. Anim. Sci. 84: 3089-3099.

Copenhafer, T.L., B.T. Richert, A.P. Schinckel, A.L. Grant, and D.E. Gerrard. 2006. Augmented postmortem glycolysis does not occur early postmortem in AMPKγ3-mutated porcine muscle of halothane positive pigs. Meat Sci. 73(4) 590-599.

Xia, J., A.D. Weaver, D.E. Gerrard and G. Yao. 2006. Monitoring sarcomere structure changes in whole muscle with diffuse light reflectance. J Biomed Opt. 11(4):040504.

More Publications

Contact Dr. Gerrard
e-mail: dgerrard@purdue.edu

Address:
Animal Science Department
Purdue University
1151 Smith Hall
West Lafayette, IN 47907 Phone: (765) 494-8280