2000 Meats Research Award

Sponsored by

Elanco Animal Health

Marion L. Greaser

Marion Lewis Greaser was raised on a livestock farm near Vinton, Iowa. He received his B.S. degree (1964) from Iowa State University in Animal Science and his M.S. (1967) and Ph.D. (1969) degrees from the University of Wisconsin-Madison in Meat Science and Biochemistry. Following a postdoctoral appointment at the Boston Biomedical Research Institute, he joined the Meat and Animal Science faculty at the University of Wisconsin-Madison in 1971. He is currently Professor and Director of the Meat Science B Muscle Biology Laboratory with appointments in the departments of Animal Sciences and Anatomy.

Dr. Greaser has conducted pioneering research in a wide range of meat science and muscle biology topics. His research has focused on basic studies concerning the role of troponin, titin, myosin, and C-protein as they relate to muscle function and growth and postmortem changes in muscle proteins and structures as muscle is transformed into meat. Dr. Greaser is well known for the development and use of new, highly sophisticated techniques and procedures in biochemistry, biophysics, and microscopy.

Dr. Greaser has published numerous invited research reviews and over 120 refereed journal articles, many of which are considered classics in his field. He has served, or is now serving, on the editorial boards for several journals in the field of meat science and on many grant review panels. Dr. Greaser is a previous recipient of the Distinguished Research Award from the American Meat Science Association.