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University of Nebraska–Lincoln

Animal Science Department

Serving Animal Industries

Chris Calkins

Nebraska Beef Industry Professor of Animal Science

A213f Animal Science Building
Lincoln, NE 68583-0908
Phone: (402)472-6314
Fax: (402)472-6362
Email: ccalkins1@unl.edu


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Mini CV

EDUCATION

  • Ph.D. 1981 Texas A&M University Animal Science (Meats)
  • M.S. 1978 Univ. of Tennessee Food Technology & Science (Meats)
  • B.S. 1976 Texas A&M University Animal Science

PREVIOUS POSITIONS HELD

  • Nebraska Beef Industry Professor of Animal Science (1995-present)
  • University of Nebraska Animal Science* Professor (1993-present)
  • University of Nebraska Animal Science* Associate Professor (1986-1993)
  • University of Nebraska Animal Science* Assistant Professor (1981-1986)
  • University of Nebraska Animal Science* Research Fellow (1980-1981)
  • Texas A&M University Animal Science Grad. Teach. Asst. (1978-1980)
  • Texas A&M University Animal Science

*Includes a courtesy appointment with the UNL Department of Food Science and Technology

Honors and Awards:

  • 2007 Fellow, American Meat Science Association
  • 2007 Invited speaker, International Congress of Meat Science and Technology, China
  • 2007 K.C. Wong Invited Lecture - Nanjing Agricultural University, China
  • 2007 North American Meat Processors - College of Experts
  • 2006 University Parents Association Certificate of Recognition for Contribution to Students 
  • 2005 Endowed Chair - Nebraska Beef Catle Professor of Animal Science, NE Cattlemen Fndn. (renewed)
  • 2005 Invited speaker, International Congress of Meat Science and Technology, U.S.
  • 2004 International Meat Secretariat Prize for Meat Science and Technology
  • 2004 Omtvedt Innovation Award
  • 2002 Named "Today's Pioneer" in first ever class by NU Administration - 1 of 2 from IANR
  • 2002 Nebraska Cattlemen Industry Service Award
  • 2002 Two Awesome Advisor Awards, Burr Hall ACE (Achievement, Commitment, Excellence) program
  • 2001 Member, Phi Beta Delta, NE Chapter - Honor Society for International Scholars
  • 2000 Endowed Chair - Nebraska Beef Cattle Professor of Animal Science, NE Cattlemen Fndn. (renewed)
  • 2000 Gamma Delta Sigma Research Award
  • 2000 Prime Promoter Award, Nebraska Beef Council
  • 1999 Signal Service Award, American Meat Science Association
  • 1996 President, American Meat Science Association
  • 1995 Endowed Chair - Nebraska Beef Cattle Professor of Animal Science, NE Cattlemen Fndn.
  • 1995 ESCOP Leadership Training Internship, Ag. Research Div., July 1995 1994 Teacher Fellow, Natl. Assoc. Colleges & Teachers of Ag.
  • 1993 Chair, Reciprocal Meat Conference of the American Meat Science Association
  • 1992 Univ. NE Parents Assoc. Recognition Award for Contribution to Students
  • 1991-1993 Executive Board, American Meat Science Association
  • 1990 Nat'l. Assoc. Colleges & Teachers of Ag., Teaching Award of Merit, Univ. of NE
  • 1990 Kappa Delta Professor Appreciation Dinner
  • 1989 Nebraska Pork Producers Association, Booster Award
  • 1980 European Meeting of Meat Research Workers, Graduate Student Travel Award
  • 1989 Toastmaster Speech Awards - first in Club and Area contests, second in District contest

PROFESSIONAL ACTIVITIES

  • National Cattlement's Beef Association - Beef Innovations Group
  • Institute for Food and Agriculture Alberta, Canada - Industry Advisory Board for Value-Added Meats Program
  • USDA - Ag. Marketing Service - Instrument grading and tenderness committee
  • Numerous invited presentations to regional and national organizations
  • Invited presentations in Uruguay, Argentina, Mexico, Costa Rica, China, Canada, and England

PROFESSIONAL SOCIETY MEMBERSHIPS

  • American Meat Science Association
  • Institute of Food Technologists
  • American Society of Animal Science

RESEARCH INTERESTS

  • Instrument grading for beef tenderness
  • Effect of distillers grains on beef quality
  • Characterization of muscle properties
  • The value of beef sensory traits
  • Beef enhancement strategies
  • Effect of production systems on beef palatability

COURSES

  • ASCI 310: Fresh Meats
    Semester: Fall
    Summary: This course is designed to educate the student about fresh meat from beef, pork, lamb, and poultry. Characteristics of muscle, meat technology, preservation, merchandising concepts and markets will be discussed.


  • ASCI 917: Advanced Meat Science
    Semester: Spring of even numbered years
    Summary: A study of the molecular events occurring during the conversion of muscle to meat. Molecular and cellular properties of muscle responsible for the functional and palatability properties will be studied.

SELECTED PUBLICATIONS

  • Jenschke, B. E.,  J. R. Benton, C. R. Calkins, T. P. Carr, K. M. Eskridge, T. J. Klopfenstein, and G. E. Erickson.  2008.  Chemical and sensory properties of beef of known source and finished on wet distillers grains in addition to varying types and levels of roughage.  J. Anim. Sci. 86:949-959. 


  • Calkins, C.R. and J.M Hodgen.  2007.  A Fresh Look at Meat Flavor.  Meat Sci. 77:63-80.


  • James, J. M. and C. R. Calkins.  2008.  The influence of cooking rate and holding time on beef chuck and round flavor.  Meat Sci. 78:429-437.


  • Feuz, D. M., W. J. Umberger and C. R. Calkins.  2007.  "The Potential for Canadian Branded Beef Steaks in the U.S. Market: Results from an Experimental Auction.",  Current Agriculture, Food & Resource Issues 8:16-27.


  • Hamling, A. E., B. E. Jenschke, and C. R. Calkins.  2008.  Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.  J. Anim. Sci.  86: 972-981.


  • Jenschke, B. E.,  B. Swedberg, and C. R. Calkins.  2008.  Tenderness, sensory, and color attributes of two muscles from the M. Quadriceps femoris when fabricated using a modified hot boning technique.  J. Anim. Sci.  jas.2007-0524v1-20070524.


  • Yong, Eskridge, Calkins.   2008.  Assessing consumer preferences for rib-eye steak characteristics using confounded factorial conjoint choice experiments.  J. Musc. Foods (In press). 


  • B.E. Jenschke, J.M. James, K.J. Vander Pol, T.J. Klopfenstein and C.R. Calkins.  2007.  Wet distillers grains plus solubles do not increase liver-like off-flavors in cooked beef from yearling steers.  J. Musc. Foods.  18:341-348.


  • P. S. Brewer, J. M. James, C. R. Calkins, R. M. Rasby, T. J. Klopfenstein, and R. V. Anderson.  2007.  Carcass traits and M. longissimus lumborum palatability attributes of calf- and yearling-finished steers.  J. Anim. Sci.  85:1239-1246. 


  • A. M. Stelzleni, L. E. Patten, D. D. Johnson, C. R. Calkins, and B. L. Gwartney.  2007.  Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.  J. Anim. Sci. 85:2631-2638.


  • L. E. Patten, J. M. Hodgen, A. M. Stelzleni, C. R. Calkins, D. D. Johnson, and B. L. Gwartney.  2008.  Chemical properties of cow and beef muscles:  Benchmarking the differences and similarities.  J. Anim. Sci. jas.2007-0478v1.