Graduate Student, Matt Schulte, researches why meat is tender By Brodie Abney

October 23, 2017

Matt SchulteMatt Schulte is currently a graduate student pursuing his master of science degree under the direction of Dr. Steven Lonergan. Matt is studying meat science and how the nature of proteins and the protein profile can contribute to variation in pork quality. This past summer, he focused on investigating the effect of postmortem aging on fresh pork. His experiments demonstrated that postmortem aging of fresh pork improved pork tenderness, but there was a great deal of variation in tenderness across different pork loins. Matt is currently conducting experiments to determine the cause of this variation.

Matt is from Northeast Iowa near the small town of Dorchester. He grew up on a farm that operated a 100-head farrow-to-finish swine operation, a 120 cow-calf pair and finishing cattle operation, along with 350 acres of corn and 120 acres of alfalfa. His interest in meat science was sparked in high school when he first competed in the district FFA meat judging contest. He states, “The meat industry has really interested me since day one because it is an area of agriculture that I had no experience in with. There is a great amount of knowledge and understanding to be gained.” Matt has continued his interest in meat science by participating as a member of the meat judging and quiz bowl teams at Iowa State University along with being a part of the Block and Bridle Meat Interest Group and ISU Meat Science Club.