Learning how to test the pH on meat samples for my project while a graduate student Paul Dahunsi teaches me the process
Author: Madison Blank | Major: Animal Science Animal Enterprise | Semester: Spring 2025
When I first began my journey as an Animal Science major at the University of Arkansas’ Dale Bumpers College of Agricultural, Food and Life Sciences, I never imagined myself diving headfirst into research on the impact of toxic fescue on beef quality. I always knew I had a passion for animal science, but the specific niche of meat science was something I hadn’t even considered—until an opportunity presented itself, and I decided to take a leap.
In the spring of 2025, I began conducting undergraduate research under Dr. Derico Setyabrata, a professor I had previously taken a class with. Our paths crossed again when I volunteered in the university’s meat and muscle lab, where I spent time assisting graduate students on their research projects. Through these interactions, I became more curious about the inner workings of meat science and eventually found myself working on my own research project under Dr. Setyabrata’s guidance.
My project focuses on something I had never even heard of before this experience: the effects of toxic fescue exposure on beef color and quality in offspring. Toxic fescue is a type of forage that contains endophytes—fungi that can produce toxins harmful to livestock in this case specifically it led to decreased birth and body weights as well as decreased gestation lengths, this has led to 1$ billion losses for the industry. While the effects of toxic fescue on animal health have been studied, I was interested in exploring how maternal exposure might influence the meat quality of the next generation.
We worked with 22 animals—11 born from dams (mothers) that were exposed to toxic fescue and 11 from dams that were not. From each animal, we collected muscle biopsies and also harvested a portion of the striploin. We then divided the striploins into three equal sections and aged them under refrigerated, wet-aging conditions for either 0, 7, or 14 days. After aging, we conducted pH and color analysis, allowing the meat to “bloom” (expose to oxygen) for one hour before evaluation.
What might sound like a straightforward lab project quickly became a test of patience, creativity, and resilience. Initially, my data didn’t show the results we had anticipated. The numbers were extremely small, and many of our early results didn’t show statistical significance. That was frustrating—after all, researchers always hope their work will produce clear and impactful results. But I quickly learned an important lesson that a lack of significance doesn’t mean the research is meaningless. Sometimes, the most interesting stories in science are hidden in the unexpected.
To try and improve our outcomes, I spent weeks refining our protocols, learning new techniques, and exploring different ways to analyze the data. I was incredibly fortunate to have a strong support system: my mentor, Dr. Setyabrata, was always there to provide insight, and a graduate student in the lab generously shared their knowledge and time to help me develop the skills I needed. Through their guidance and a lot of trial and error, I began to gain confidence in the lab. I learned how to ask better questions, troubleshoot when things didn’t go as planned, and stay motivated even when progress felt slow.
Beyond technical skills, this research experience helped me discover something even more valuable than my own persistence and passion for science. I’ve learned how to problem-solve, how to work independently and as part of a team, and how to communicate findings in a way that others can understand. These are lessons I’ll carry with me long after this project is complete.
In June, I will have the exciting opportunity to present my research at the Reciprocal Meat Conference (RMC) during the undergraduate poster session. I’m both nervous and thrilled to share what I’ve been working on with fellow researchers, students, and professionals in the meat science community. It’s a huge step for me, and one I’m proud to take.
Looking ahead, I’m continuing my research into the Fall 2025 semester. The next phase of my project will include myofibrillar fragmentation index (MFI) testing—a way of measuring meat tenderness—as well as exploring protein degradation patterns in the same set of animals. These additional analyses will help us build a more complete picture of how toxic fescue exposure might affect meat quality over time.
If you had told me a year ago that I’d be standing in a lab analyzing beef striploins and preparing to speak at a national conference, I probably wouldn’t have believed you. But this journey has taught me to keep an open mind and to embrace the opportunities that come when you step out of your comfort zone.