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David E. Gerrard

Professor & School of Animal Sciences Director
Professional photo of Dr. David Gerrard.
School of Animal Sciences
3480 Litton-Reaves Hall
175 West Campus Drive
Blacksburg, VA 24061
dgerrard@vt.edu
540-231-9157

The overall goal of Dr. Gerrard’s laboratory is to maximize the production of high quality meat. Three distinct yet related approaches have been utilized to attain this goal. Ongoing studies range from understanding the basic biochemistry involved in the transformation of muscle into meat, to applied studies involving technology transfer for monitoring fresh meat quality. In addition, Dr. Gerrard’s research includes fundamental studies focused on understanding muscle growth and development, which directly affects ultimate meat quality. This multidisciplinary approach to meat science spans several domestic and international laboratories.

  • Ph.D., Muscle Biology, 1992, Purdue University
  • M.S., Animal Sciences, 1985, Purdue University
  • B.S., Animal Sciences, 1983, Purdue University
  • Fulbright Scholar – Uruguay, Fulbright Commission, 2017-2018
  • International Meat Secretariat Award Committee, member, 2015
  • Food Systems Leadership Institute, Class 11 Fellow, 2015-2017
  • Outstanding Meat Research Award, ASAS, 2015
  • Outstanding Research Award, AMSA 2007
  • University Faculty Scholar, Purdue University, 2002-2007
  • ESCOP/ACOP Leadership Development Fellow, 2002-2003
  • Achievement Award, AMSA (awarded to scientists in the first 10 years of their career for outstanding achievement in meat science/muscle biology), 2000
  • APSC 2004 – Sophomore Seminar, 1 credit.
  • APSC 3514 – Animal Growth and Development, 3 credits.
  • APSC 3214 - Meat Science, 3 credits.
  • APSC 3754 – Animal Evaluation, 3 credit.
  • APSC 4444 – Swine Production, 3 credit.
  • APSC 5004 – Graduate Seminar, 1 credit.
  • APSC 3954/5954 – Brazil Agriculture Study Tour, 3 credit. 
Dr. David Gerrard's Publications via Google Scholar

 

Books

Aberle, E.D., J.C. Forrest, E.W. Mills and D.E. Gerrard. 2001.  Principles of Meat Science. 4th Edition Kendall/Hunt Publishing Co., IA.

Gerrard, D.E. and A.L. Grant.  2003.  Principles of Meat-Animal Growth and Development.  1st Edition Kendall/Hunt Publishing Co., IA.

Gerrard, D.E. and A.L. Grant.  2003.  Principles of Meat-Animal Growth and Development.  1st Edition Kendall/Hunt Publishing Co., IA. Revised printing.

Scheffler J.M., D.E. Gerrard, S. Kuang, and A.L. Grant. 2008. Achievements of research in the field of animal growth and development. In: A. Rosati, A. Tewolde and C. Mosconi (eds.) Animal production and animal science worldwide WAAP book of the year. No. 4. p 67-76. Wageningen Academic Publishers, Wageningen, The Netherlands.   

Animal production and animal science worldwide WAAP book of the year.  2007.  ISSN: 1574-1125 - WAAP Book of the year Volume 4.  2009 – 264 ISBN-13: 978-90-8686-068-5 Edited by: A. Rosati, A. Tewolde, C. Mosconi

Aberle, E.D., J.C. Forrest, E.W. Mills and D.E. Gerrard. 2012.  Principles of Meat Science. 5th Edition Kendall/Hunt Publishing Co., IA.

Gerrard, D.E., A.L. Grant., R. Rhoads, S.E. Johnson, S. El-Kadi and H. Jiang.     Principles of Meat-Animal Growth and Development.  2nd Edition Kendall/Hunt Publishing Co., IA.  (in preparation)

Scheffler, T.L., S. Matarneh, E.M. England and D.E. Gerrard.  The conversion of muscle to meat.  In: Fidel Todra’ (ed.) Lawrie: Meat Science, 8th Edition. (in review)

 Matarneh, S., E.M. England, T.L. Scheffler and D.E. Gerrard.  Peri-mortal muscle metabolism and its effects on meat quality.  In: Peter Purslow (ed.) Meat quality Aspects: From Genes to Ethics. (in review)

Wicks, J., S. Matarneh, T.L. Scheffler, E.M. England and D.E. Gerrard.  Understanding Muscle Growth and Development and its Effects on Meat Quality.  In: Symposium on Meat Science. (in preparation)

Muscle Group at Virginia Tech

 

Professional memberships

  • American Society of Animal Science
  • American Meat Science Association

 

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