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Concept
Ernest J. Briskey
Résumé
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.
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 Administration at Campbell Soup in Camden, New Jersey, a position he held until he became Dean of Agricultural Science at Oregon State University from 1979 to 1987. Briskey stepped down as dean in 1987, but remained as a professor in the animal science department until his 1998 retirement. While a dean at Oregon State, Briskey worked with the United States Department of State in both Thailand (1984–86) and Kuwait (1986–88) as a science advisor. Following his retirement, Briskey moved to Waunakee, Wisconsin.
Briskey was involved in studies of meat processing involving muscle biology, which is what changes are involved in slaughterhouse operations that change the meat into what consumers want. Two terms were developed by Briskey that are used in the meat industry about problems that occur during slaughter:
DFD (Dark, film, and dry): This results from meat that has a pH higher than normal. A dead carcass of meat is a dark cutter and is caused by animal stresses prior to slaughter.
PSE (Pale, soft, and exudative): This results from meat that has a pH lower than normal.
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