Concept

Ernest J. Briskey

Summary
Ernest Joseph Briskey (March 30, 1931 – June 24, 2006) was an American food scientist who was involved in the biological studies on meat tissue during the slaughtering process. He also developed the use of meat science as a career, including the charter of the American Meat Science Association, both at the University of Wisconsin–Madison and at Oregon State University. Education and career A native of Wisconsin, Briskey earned his BS degree from the University of Wisconsin–Madison in 1952 in meat and animal science, then earned his MS in animal science from the Ohio State University in 1955. Briskey finally earned his Ph.D. from Wisconsin in biochemistry and meat and animal science in 1958. After earning his PhD, Briskey then joined the faculty of meat and animal science department at Wisconsin where he worked his way up to professor rank and became director of the Institute of Muscle Biology. In 1970, Briskey left Wisconsin to become Vice President, Technical and Administra
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