Robert Maddock
Associate Professor
Office: 174 Hultz Hall
Phone: (701) 231-8975
E-mail: robert.maddock@ndsu.edu
Interests:
Factors affecting value of beef carcasses; meat processing; HACCP systems.
Training/Education:
Ph.D., Meat Science, Texas A&M University , 2000
M.S., Animal Science, North Dakota State University , 1997
B.S., Animal Science, North Dakota State University , 1995
Courses taught:
ANSC 344 Fundamental of Meat Processing. Applied course in the production of value-added meat products.
Recent publications:
Stein, H.H., Everts, AKR, Sweeter, K. K, Peters, D.N., Maddock, R. J.,
Wulf, D. M., Pedersen, C. 2006. The influence of dietary field peas
(Pisum sativum L.) on pig performance, carcass quality, and the palatability of pork. Journal of Animal Science 84(11): 3110-3117.
Maddock, T.D., Bauer, M.L., Koch, K.B., Anderson, V.L., Maddock, R.J.,
Barcelao-Coblijn, G., Murphy, E. J., Lardy, G. P. 2006. Effect of
processing flax in beef feedlot diets on performance, carcass
characteristics, and trained sensory panel ratings. Journal of Animal
Science 84(6): 1544-1551.
Searls, G. A., Maddock, R. J., Wulf, D. M. 2005. Intramuscular tenderness variation within four muscles of the beef chuck. Journal of Animal Science 83(12): 2835-2842.
Kukowski, A. C., Maddock, R. J., Wulf, D. M., Fausti, S. W., Taylor, G. L. 2005. Evaluating consumer acceptability and willingness to pay for various beef chuck muscles. Journal of Animal Science 83(11): 2605-2610.
Sweeter, K. K., Wulf, D. M., Maddock, R. J. 2005. Determining the optimum beef longissimus muscle size for retail consumers. Journal of Animal Science 83(11): 2598-2604.