Gregg Rentfrow

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Education
2001 – 2005 Ph.D. Meat Science and Muscle Biology
University of Missouri - Columbia
Dr. Eric Berg, Academic advisor and committee chair
Dissertation title: The evaluation of fresh pork and beef color and quality.
Completed comprehensive exam; November, 2004
Graduation date: December, 2005

1997 – 2000 M.S. Meat Science
University of Illinois – Urbana - Champaign
Dr. Tom Carr and Dr. Floyd McKeith, Academic and research advisors
Thesis title: The effects of feeding elevated levels of vitamins E and D3 on
beef Longissimus quality.
Graduated: April, 2000

1995 – 1997 B.S. Animal Science
University of Illinois – Urbana - Champaign, IL
Graduated; May, 1997

1989 – 1991 Agriculture Transfer Program, Lake Land College - Mattoon, IL
1993 – 1995

Summary of Scholarly Activities
Extension/ Outreach Articles = 14 Extension/Outreach Presentations = 20

Refereed Publications = 6 Abstracts = 16

Oral and Poster Presentations = 7 Special Projects = 1

Courses Taught or Guest Lectured = 10 Meats Judging Teams (Coach) = 9

Professional Experience
2006 – Present Extension Meat Specialist/ Assistant Professor, University of Kentucky-Lexington
Appointment: 75% Extension, 25% Teaching
Duties: Work closely with the meat and livestock producers, and the 4-H and FFA programs in the state of Kentucky. In addition, develop and organize educational programs and workshops designed to educate individuals in the meat, food, and livestock industries. Furthermore, work closely with other extension specialist and county extension agents to develop programs to benefit Kentucky agriculture. The teaching duties include instructing the ASC 300 class, Principles of Meat Science, that involves teaching slaughter and fabrication.

2005 – 2006 Meats Specialist, Commercial Agriculture Program, University of Missouri-Columbia.
Duties: Work closely with other disciplines within the Commercial Agriculture Program and University of Missouri Cooperative Extension program to develop and organize workshops and short courses designed to train and educate individuals in the meat, food, and livestock industries. In addition, work closely with, and serve on the board of directors as the Technical Advisor to the Missouri Association of Meat Processors. Furthermore, work closely with the Missouri 4-H and FFA to develop educational workshops and organize and officiate the Missouri 4-H and FFA state meats judging contests. Finally, to be the liaison and sit on the Beef, Pork, and Meat Industry Focus Teams.

2000 - Present Graduate Research Asst. and Meats Judging Team Coach, University of Missouri, Columbia, MO

2002 – 2003 Interim Meat Laboratory Manager, University of Missouri
Duties: To run the daily operations of the University of Missouri Meats Laboratory. Duties included maintaining Sanitary Standardized Operating Procedures (SSOP’s), Hazard Analysis and Critical Control Points program (HACCP), develop new products, and organize tissue collections for research projects.

1997 – 2000 Graduate Research and Teaching Asst., Collegiate Meats Judging Team Asst. Coach, and Illinois 4-H Meats Judging Team Coach, University of Illinois, Urbana – Champaign, IL

1993 – 1999 Meat Cutter/ Meat Cutting Trainer, Wal-Mart Supercenter, Mattoon, IL
Duties: Process meat for daily sales, train new meat cutters, and organize grand openings of meat departments in new Wal-Mart Supercenters. Grand openings include stores in Danville, IL, Vencennes, IN, Franklin, IN, and Plano, IL.

1990 – 1993 Meat Market Manager/ Zone Meat Manager, Super Value IGA, Mattoon and Charleston, IL
Duties: Run the daily operations of the Charleston Super Value IGA and write sales ads for all three stores in the Super Value/ IGA complex (Charleston Super Value IGA, Mattoon Max Market IGA, and the Mattoon Good Neighbor IGA).

1987 – 1990 Meat Cutter, Johnston’s IGA, Shelbyville, IL

Extension/ Outreach (total presentations = 20)
4-H and FFA Workshops
2006 Bluegrass District FFA Field Day. General meat science and meats judging, March 2006

2005 Pork Quality and Carcass Measurements. Henry County Pork Carcass Show, July, 2005

2005 Types of Sausages of the World and Sausage Making Demonstration. University of Missouri 4-H Youth Congress, June, 2005

2005 Backyard BBQ Secrets Revealed. University of Missouri 4-H Youth Congress, June, 2005

2005 Meat Consumption Trends. University of Missouri 4-H Youth Livestock Judging Camp, March, 2005.

2004 Pork Quality and Carcass Measurements. Cass County Pork Carcass Show, July, 2004

2004 4-H Retail Meat Cut Identification. University of Missouri 4-H Youth Congress. June 2004

2004 BSE. University of Missouri 4-H Youth Livestock Judging Camp, March, 2004.

2001 Meats Judging Coaches Clinic. Further Education Program, June, 2001.

Missouri Association of Meat Processors Workshops
2006 The Carnivores Guide to Food Catering. Invited speaker and Master of Ceremonies; Missouri Association of Meat Processors. March 2006

2005 Beef Cards Program. Business Management for the Meat Processor. Pre-convention workshop; Missouri Association of Meat Processors. March, 2005.

2005 Ground and reformed jerky techniques. Practical workshop; Missouri Association of Meat Processors. March, 2005.

General Extension/ Outreach Presentations
2006 Pork Consumption: The Driving Force. Mid-south Pork Producers Association, March 2006

2005 Food Safety. Nutritional Education Program. Talk to be given in August, 2005

2005 The effects of stress on pork quality. Missouri Pork Expo, February, 2005.

2004 Pork Quality. Mizzou Pork Institute. May, 2004.

2004 Lamb quality and carcass cutout. South Central Region Annual Lamb Extension Meeting, January, 2004.

2003 Increasing the demand for beef. Missouri Cattlemen’s College, December, 2003.

2003 Natural verses confinement housing: Factors that affect pork quality. University of Missouri Pig to Plate, November, 2003.

2002 NCBA muscle profiling study. Missouri Cattlemen’s College, December, 2002.
2002 Research to improve the eating quality of beef. Southwest Region Annual Beef Extension Meeting, August, 2002.

2001 Beef quality and yield grading. Missouri Cattlemen’s College, December, 2001.

2001 Pork quality at the retail level. University of Missouri Pig to Plate March

Kentucky Master Cattlemen’s Program
2006 Instructor of the End Product Session

Extension Articles (total articles = 14)
Rentfrow, G. 2005. Started own monthly column in the Missouri Association of Meat Processors Newsletter called “The Scabbard”.
Aug, 2005 Battling the Beast
July, 2005 The Legal Implications of a Food Poisoning Outbreak.
June, 2005 Animal Rights, Animal Welfare, and You.
May, 2005 Country of Origin Labeling (COOL).
April, 2005 Food born illness update: Recent statistics from the Foodnet Surveillance System.
March, 2005 Meet the new University of Missouri Commercial Agriculture Program Meats Specialist, Gregg Rentfrow.

Rentfrow, G. 2004. Non-nitrite added meat products. Missouri Association of Meat Processors Newsletter, November, 2004.

Rentfrow, G., and E.P. Berg. 2004. Listeria Monocytogenes: update. Missouri Association of Meat Processors Newsletter, August, 2004.

Rentfrow, G. 2004. Quick freezing versus normal freezing of meat products. Missouri Association of Meat Processors Newsletter, July, 2004.

Rentfrow, G. 2004. Tracking beef trim in small meat plants. Missouri Association of Meat Processors Newsletter, June, 2004.

Rentfrow, G. 2004. Omega 3 fatty acids and CLA in beef products. Missouri Association of Meat Processors Newsletter, March, 2004.

Rentfrow, G., and E.P. Berg. 2003. Improving the demand for beef. Proc. Missouri Cattlemen’s College, 2003.
Rentfrow, G. 2002. MAPing the future. Missouri Association of Meat Processors Newsletter, December, 2002.

Popular Press
Taking a frank look at frankfurters. Interviewed by Jennifer Price. Newspaper article appeared in the Missourian, Monday, July 4th, 2005

Curers ham it up at fairgrounds. Interviewed by Jason Rosenbaum. Newspaper article appeared in the Columbia Daily Tribune, Friday, July 15th, 2005

Teaching Activities and Teaching Awards
University of Missouri
Animal Science 1065. Animal Science Laboratory Practicum (3 hrs credit)
Co-Instructor of the Meat Science Portion
Fall and Spring Semesters (2002 – 2005)

Animal Science 2114. Live Animal and Carcass Evaluation (3 hrs credit)
Teaching Assistant
Fall Semester (2001 – 2002)
Guest Lecture on Pork Quality, Sensory Science, Poultry Grading (2004)

Animal Science 2111. Sophomore Seminar (2 hrs credit)
Guest Lecture on Food Safety
Spring Semester (2002 – 2005)

Animal Science 4354. Physiology and Biochemistry of Muscle as Food (3 hrs credit)
Guest Lecture on Muscle Fiber Types and Glycolysis (2004)
Teaching Assistant (2005); Lectured on Muscle Fiber Types, Glycolysis,
General Muscle Structure, Conversion of Muscle to Meat

Animal Science 4978. Swine Production (3 hrs credit)
Guest Laboratory Instructor on Pork Carcass Cutout and Pricing
Fall Semester (2002 – 2004)

Hotel and Restaurant Management 1995. Principles of Food Preparation (3 hrs credit)
Guest Instructor on Beef and Pork Carcass Fabrication
Spring Semester (2003)

Veterinary Medicine 6830. Food Animal Production.
Guest Instructor on Pork Harvest, Fabrication, and Pricing
Spring Semester (2002 – 2005)

University of Illinois
Animal Science 100. Introduction to Animal Science (3hrs credit)
Guest Lecture for Meat Science Portion
Spring Semester (1999)

Animal Science 209. Live Animal and Carcass Evaluation (3 hrs credit)
Teaching Assistant
Spring Semester (1997 – 1999)

Animal Science 210. Advanced Carcass Evaluation (2 hrs credit)
Teaching Assistant
Fall Semester (1997 – 1999).

The Unofficial List of Instructors Rated Excellent by Students
Daily Illini; University of Illinois school newspaper
For Animal Science 209 (1998 – 1999) & Animal Science 210 (1998 – 1999)

Meats Judging Activities
2006 Official. Southeastern Intercollegiate Meats Judging Contest, The Ohio State University, Columbus

2005 Official Scoring Committee. American Royal Intercollegiate Meats Judging Contest, Emporia, KS

2005 Official. St. James Wine Festival and Fair’s Beef Carcass Show

2004 Member of official committee. American Royal Intercollegiate Meats Judging Contest, Emporia, KS.

2004 - 2005 Chairmen. South Central District (MO) FFA Meats Judging Contest.

2003 – 2005 Chairmen. Central District (MO) FFA Meats Judging Contest.

2003 – 2005 Chairmen. Missouri State 4-H Meats Judging Contest.

2003 – 2005 Chairmen. Missouri State FFA Meats Judging Contest.

2001 – 2003 Coach. University of Missouri Meats Judging Team.

1997 – 1999 Chairmen. Section 16 (IL) FFA Meats Judging Contest

1997 – 2000 Co-Chairmen. Illinois State FFA Meats Judging Contest.

1997 – 1999 Co-Chairmen. Illinois State 4-H and 4-H Invitational Meats Judging Contest.

1997 – 1999 Coach. Illinois State 4-H Meats Judging Team.

1997 – 1999 Assistant Coach. University of Illinois Meats Judging Team.

1997 Member. University of Illinois Meat Animal Evaluation Team.

1996 Member. University of Illinois Meats Judging Team.

Contest Official (4-H Fairs and Meat Processors Conventions)
2005 Henry County (MO) 4-H Fair. Pork Carcass Show.

2003 – 2005 Boone County (MO) 4-H Fair. Country Ham Show.

2002 – 2004 Crawford County (MO) 4-H Fair. Country Ham Show.

2004 - 2005 Missouri Association Meat Processors Convention. Smoked Bratwurst, Emulsion Sausages, Snack Sticks, Summer Sausage, Specialty Processed Meat Items and Beef Jerky.

2004 Bates County (MO) 4-H Fair. Pork Carcass Show.

2001 & 2004 Vernon County (MO) 4-H Fair. Pork Carcass Show.

2002 – 2004 Missouri State Fair. Data collection for Pork Carcass Show and Lamb Carcass Show.

2000 Montgomery County (MO) 4-H Fair. 2000. Co-Official Beef Carcass Show.

2000 Boone County (MO) 4-H Fair. Co-Official Beef, Pork, and Lamb Carcass Show.

1997 – 1999 Illinois State Fair. Data Collection Pork Carcass Show.

1997 – 1999 Champaign County (IL) 4-H Fair. Co-Official Pork Carcass Show.

1999 McLean County (IL) 4-H Fair. Beef and Pork Carcass Show.

1998 Grundy County (IL) 4-H Fair. Beef, Pork, and Lamb Carcass Show.

1996 – 1997 Illinois Meat Processors Annual Convention. Data collection for processed meats show.

Refereed Publications (total publications = 6)
Schmidt, T.B., K.C. Olson, M.L. Linville, J.H. Clark, D.L. Meyer, M.M. Brandt, C.A. Stahl, G. Rentfrow, and E.P. Berg. 2005. The effects of dry matter intake restriction on growth performance and carcass merit of finishing steers. Prof. Anim. Sci. 21(4):332.

Rentfrow, G., T.R. Carr, K.E. Weingartner, M.S. Brewer, and F.K. McKeith. 2004. The effects on non-solvent extracted textured soy proteins in meat products. J. Muscle Foods 15(4):225-234.

Rentfrow, G., M.S. Brewer, T.R. Carr, L.A. Berger, and F.K. McKeith. 2004. The effects of feeding elevated levels of vitamins D3 and E on beef quality. J. Muscle Foods 15(3)205-223.

Rentfrow, G., M.L. Linville, C.A. Stahl, K.C. Olson, and E.P. Berg. 2004. The effects of the antioxidant lipoic acid on beef Longissimus bloom time. J. Anim. Sci. 82:3034-3037.

Rentfrow, G., C.A. Stahl, K.R. Maddock, M.L. Linville, G. Allee, and T.E. Sauber, and E.P. Berg. 2003. The effects of diets containing conventional corn, conventional corn and choice white grease, high oil corn, and high oil high oleic corn on belly/ bacon quality. Meat Sci. 64:459-466.

Berg, E.P., E. Huff-Lonergan, T.B. Schmidt, C.A. Stahl, D.L. McNamara, and G. Rentfrow. 2002. The effect of alpha lipoic acid on shelf life and Warner/ Bratzler shear force values associated with fresh pork. Proceedings of Pork Quality and Safety Summit, Des Moines, IA. Pp 129-131.

Abstracts (total abstracts = 16)
Rentfrow, G, D.J. Kemp, M.M Brandt, C.C. Carr, E.K. Burger, and E.P. Berg. 2005. The effects of supplementing Paylean and lipoic acid to a complete swine finishing diet the last 31 d of pork production on pork longissimus shelf life. Accepted: International Congress of Meat Science and Technology, Baltimore, MD.

Brandt, M.M., D.K. Keisler, D.L. Meyer, T.B. Schmidt, C.C. Carr, G. Rentfrow, E.K. Burger, D.J. Kemp, and E.P. Berg. 2005. Serum hormone concentrations as predictors of carcass composition in a random allotment of American fed beef cattle. Accepted: International Congress of Meat Science and Technology, Baltimore, MD.

Schmidt, T.B., K.C. Olson, M.L. Linville, J.H. Clark, C.A. Stahl, D.L. McNamara, G. Rentfrow, and E.P. Berg. 2005. Effects of intake restriction on energy balance and retention of N and P by beef steers. Accepted: ASAS Midwest Meetings, Des Moines, IA.

Clark, J.H. K.C. Olson, T.B. Schmidt, D.O. Alkire, G. Rentfrow, C.C. Carr, D.L. McNamara, and E.K. Burger. 2005. Effect of intake restriction on diet digestion, ruminal fermentation, and passage rate by beef steers. Accepted: ASAS Midwest Meetings, Des Moines, IA.

Schmidt, T.B., E.P. Berg, E.M. Cochran, J.J. Garcia, S.B. Kleibocker, C.W. Morgan, C.D. Drager, J.A. Carroll, D.H. Keisler, R.L. Larson, K.C. Olson, G. Rentfrow, and M.S. Brown. 2004. Effect of dietary lipoic acid supplementation on circulating metabolic hormones and acute phase proteins of virus challenged beef steers. J.Anim. Sci. 82(Suppl. 2):165.

Schmidt, T.B., K.C. Olson, M.L. Linville, M.M. Brandt, C.A. Stahl, D.L. McNamara, G. Rentfrow, and E.P. Berg. 2004. Effect of limit-feeding on performance and carcass merit of finishing steers. J. Anim. Sci. 82(Suppl. 2):234.

Linville, M.L., K.C. Olson, C.A. Stahl, D.L. McNamara, T.B. Schmidt, G. Rentfrow, E.L. McFadin, D.K. Davis, and E.P. Berg. 2003. Effect of limit-feeding on performance, carcass merit, and digestion by finishing steers. J. Anim. Sci. 81(Sppl. 2):339.

Rentfrow, G., C.A. Stahl, K.R. Maddock, K.C. Olson, and E.P. Berg. 2002. The effects of alpha-lipoic acid on beef Longissimus bloom time. J. Anim. Sci. 80(Suppl. 1):127.

Stahl, C.A., M.L. Linville, G. Rentfrow, G.L. Allee, and E.P Berg. 2002. Growth and meat quality of finishing hogs supplemented with creatine monohydrate and high glycemic carbohydrate 30 d preharvest. J. Anim. Sci. 80(Suppl. 1):127.

Berg, E.P., E. Huff-Lonergan, T.B. Schmidt, C.A. Stahl, D.L. McNamara, and G. Rentfrow. 2002. The effect of alpha lipoic acid on shelf life and Warner/ Bratzler shear force values associated with fresh pork. Proceedings of Pork Quality and Safety Summit 2002, Des Moines, IA. Pp 129-131.

Schmidt, T.B., C.A. Stahl, D.L. McNamara, G. Rentfrow, and E.P. Berg. 2002. The effect of alpha lipoic acid on shelf life and Warner/ Bratzler shear force values associated with pork. J. Anim. Sci. 80(Suppl. 1):127.

Schmidt, T.B., C.A. Stahl, D.L. McNamara, G. Rentfrow, and E.P. Berg. 2002. The effect of alpha lipoic acid on shelf life and Warner/ Bratzler shear force values associated with pork. 2002 Rec. Meats Conf., Michigan State University.

Rentfrow, G., T.R. Carr, L.A. Berger, M.S. Brewer, and F.K. McKeith. 2001. The effects of vitamin D3 on beef Longissimus tenderness. J. Anim. Sci. 79(Suppl. 2):56.

Lorenzen, C.L., J.L. Norman, G. Rentfrow, C.A. Stahl, E.P. Berg, and M.R. Ellerseik. 2001. Variation in color and pH measurements throughout pork loins. J. Anim. Sci. 79(Suppl 1):18.

Norman, J.L., C.L. Lorenzen, C.A. Stahl, G. Rentfrow, E.P. Berg, and H. Heymann. In-home consumer acceptance of pork loins varying in color. J. Anim. Sci. 79(Suppl. 1):18.

Rentfrow, G., T.R. Carr, K.E. Weingardner, M.S. Brewer, and F.K. McKeith. 1999. The effects of non-solvent extracted textured soy protein on sausage products. Proc. IFT.

Oral and Poster Presentations at Professional Meetings (total presentations = 7)
2005 The effects of supplementing Paylean and lipoic acid to a complete swine finishing diet for the last 31 days of production on pork Longissimus shelf life. Poster Presented: University of Missouri, Division of Animal Science Annual Graduate Student Forum, Columbia, MO., June, 2005

2004 The effects of lipoic acid on beef Longissimus shelf life. Presented (oral): ASAS Midwest Meetings, Des Moines, IA., March, 2004.
2002 The effects of lipoic acid on beef Longissimus bloom time. Presented (oral): ASAS Annual Meetings, Quebec City, Canada, July, 2002.

2002 The effects of diets containing conventional corn, conventional corn and choice white grease, high oil corn, and high oil high oleic corn on belly/ bacon quality. Poster Presented: Missouri Pork Producers Council Annual Meeting, Columbia, MO, March, 2002.

2001 The effects of vitamin D3 on beef Longissimus tenderness. Poster Presented: ASAS Midwest Meetings, Des Moines, IA, March, 2001.

2000 The effects of vitamins D3 and E on beef Longissimus tenderness and shelf life. Presented (oral): University of Missouri, Department of Animal Science Annual Graduate Student Forum, Columbia, MO., May, 2000.
1999 The effects of non-solvent extracted textured soy protein on sausage products. Poster Presented: IFT Annual Meeting, Chicago, IL, June, 1999.

Special Projects
Rentfrow, G., and C.A. Stahl. 2001. National Pork Board: Science for the meat marketer. (114 interactive power point slides).

Book Chapter Editing
Berg, E.P., and G. Rentfrow; 2005, Co-Editors on upcoming Processed Meats book. Chapter, Ham processing

Professional Organizations.
American Society of Animal Science; 1997 – Present

American Meat Science Association; 1997 – Present:
-Committee member; 2003 Meats Coaches Clinic Organizational Committee.
-Committee member; Meat Industry Research Conference Planning Committee. Appointment 2005 - 2009

Activities, Achievements, and Awards
2004 - 2005 Honorary Member of the University of Missouri Block and Bridle Club. Helped organize the MU Block and Bridle Club Country Ham Show.

2005 – Pres H.O.G. Harley Owners Group, full member.

2000 – Pres Knights of Columbus.
-Chairmen of the Youth Committee 2001 – Present
-Knight of the Month (February 2004).

1990 State Officer; Illinois Association FFA. Section 19 FFA President.

1989 Illinois Star Farmer Degree; Illinois Star Agribusiness Degree; Section 19 FFA Turf and Landscape Development Award; Shelbyville FFA Dekalb Award winner; Shelbyville FFA Chapter President.

1988 Section 19 FFA Treasurer; Shelbyville FFA Chapter President; Section 19 FFA Turf and Landscape Development Award.

1987 Shelbyville FFA Vice President.

Additional Training and Education
Can effectively harvest, cut, and merchandise all three major livestock species (Beef, Pork, and Lamb), poultry, and seafood.

Can effectively create and merchandise a variety of processed meat items which include hams, bacons, Canadian bacon, sausages, roast beef, roast pork, hot dogs, bologna, and other emulsified sausage products.

Can accurately Quality and Yield grade beef carcasses (> 10,000 carcasses), USDA Grade and Percent Muscle pork carcasses, Quality and Yield grade lamb carcasses, and USDA Grade poultry carcasses.

Laboratory Techniques include:
Determine Aw (water activity)
Hunter Colorimeter
ph Probe (pH Star, Metler-Toledo, and Hanna Instruments)
Total carcass dissection
Proximate Analysis
TBARS (Thiobarbaturic Acid Reactive Substances)
Drip and Purge Loss
Total Glycogen, Macroglycogen, and Proglycogen Assays
Haptaglobin and Amyloid A Assay
Familiar with some microbiological plating techniques

Familiar with the inner workings of the major beef and pork packing plants.

Familiar with the inner working of retail grocery stores.

HACCP Trained (2000).

Beef Quality Assurance Trained (2005).