Animal Sciences


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Rob Maddock

Rob Maddock








Robert Maddock
Associate Professor

Office: Hultz Hall 174
Phone: (701) 231-8975

Factors affecting value of beef carcasses; meat processing; HACCP systems.

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.

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