CREDENTIALS

• Ph.D., Animal Sciences (Meat Science and Muscle Biology), North Dakota State University
• M.S., Meat Science and Muscle Biology, National Chaiyi University (Taiwan)
• B.S., Animal Science, National Chung Hsing University (Taiwan)

With more than 10 years of experience in both teaching and practicing red meat processing, Dr. Liu is deeply knowledgeable in livestock production, nutrition, animal welfare, and red meat processing techniques. As an animal scientist with UOG's Land Grant extension service, he provides crucial technical support to livestock producers and red meat processors in Guam.

He is working on a comparative study of feral swine meat quality versus domestic pork, contributing valuable insights into wild game utilization and meat quality standards. He also manages a grant focusing on the development of workforce in meat and poultry processing, underscoring his commitment to advancing industry practices and workforce training in Guam.

RESEARCH INTERESTS:

• Pork quality assessment
• Development of value-added products
• Microbial and shelf-life assessment in red meat