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 Expert  108381

Expert in Poultry Science, Eggs

Available for your Consulting and Expert Witness Needs

Indiana (IN)
Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness Market Research

Summary of Expertise:

Listed with other top experts in: 

Expert has conducted research in the area of eggs and egg products since 1948. He has supplemented his laboratory findings with consulting experience on five continents and has worked closely with the American Egg Board as a technical advisor for several years. He wrote five chapters of "Egg Science and Technology," (co-edited with Dr. O.J. Cotterill) which is the basic text used by universities for teaching and by industry for answers to questions encountered. A second book, co-authored by him and three of his former students, is "Egg and Poultry Meat Processing." In this book, he wrote the chapters on egg processing and manufactured egg products. He has been an invited speaker on egg processing problems at meetings in the United States, Canada, Australia, and Japan. Expert also served on the Indiana State Egg Board from 1955 to 1989, where he was instrumental in improving egg handling regulations and quality preservation procedures for egg wholesalers and retailers in Indiana. Since his retirement from the Egg Board he has been retained as technical consultant for the Board.

Expert and his colleagues developed two patented processes in the field. He has developed egg products currently in commercial use by industry. While his early work was with shell eggs, in recent years he has focused on egg products. With the problem of Salmonella enteritidis in shell eggs emerging during the 1980s, he and associates have developed a system for pasteurizing eggs in the shell with minimal effect on functionality.




egg product

Employing his extensive expertise in egg products, Expert formulated an egg substitute product with superior nutritional value. He also improved the sensory properties.

egg substitute product

Expert's expertise with poultry meat is a result of over 50 years of research by both himself and his students (34 M.S. degrees and 35 PhD degree students). The theses dealt with various aspects of poultry meat or egg processing or quality evaluation. He has worked with processors of chickens, turkeys and ducks with respect to various aspects of processing from stunning through the several steps of processing through chilling, packaging and freezing. He has worked extensively with the industry on several continents in the development of value added products. He has lectured on poultry processing at local, state, national and international meetings on the subject of poultry meat quality and factors influencing it that are related to processing.

He has served on advisory committees to the National Turkey Federation and the Poultry and Egg Institute of America. His areas of greatest concern were proper processing of poultry to assure tender meat with maximum efficiency and yields. He has worked with broilers, fowl, turkeys, and duck processing problems. In his co-authored book, "Egg and Poultry Meat Processing," Expert authored the chapters on processing and manufactured meat products. He has worked with all phases of processing from slaughter to packaging. Recently he has worked with ratite, especially ostrich, processing and meat use. He


poultry processing


poultry product

OSTRICH MEAT. A significant amount of Expert's research involved ostrich processing and quality evaluation of ostrich meat. He was an invited participant in the first Ostrich Meat Congress held in South Africa in February, 1992.
Food freezing, especially of turkeys, was one his early research interests. Expert has served on the Scientific Advisory Council of the Refrigeration Research Foundation from 1966 – 2000 as the expert of poultry meat and eggs. He was invited by the Chinese Refrigeration Association to present a five-week seminar on food preservation in Beijing, China in 1984. He worked with freezing problems of poultry meat and liquid egg products in the laboratory and as a consultant for industry.

food freezing

Expert researched the use of irradiation on poultry meat and eggs over 30 years ago. He has continued interest in the field with a project on controlling Salmonella in chicken and turkey by using low levels of gamma rays. He served two terms on the National Science Foundation advisory committee on food irradiation.

food irradiation

The most appropriate storage conditions for eggs and poultry meat and products made from them has been the subject of many research papers published by Expert and his associates. The research has covered the effects of humidity, temperature, and controlled atmosphere gases on quality maintenance in foods.

food preservation

Expert has worked with the industry on problems related to Salmonella in poultry products. His research on the use of chlorine to reduce bacterial loads dates from 1957. He wrote the chapter in the book, "Microbiology of Poultry," covering cooked and canned poultry meat.

food safety

In the area of egg pasteurization, Expert was one of the first to recognize the possibility of pasteurizing eggs in the shell. He has several publications giving some details that are cited in each of the several International and U.S. patents relating to procedures for shell egg pasteurization. Pasteurization of liquid egg products was developed to eliminate food pathogens. Expert has been active in working with processes for extending the marketable shelf-life of eggs and poultry meat products.



poultry science



Show Secondary and Basic Areas of Expertise
Expert may consult nationally and internationally, and is also local to the following cities: Chicago, Illinois;  Joliet, Illinois;  Champaign, Illinois;  Indianapolis, Indiana;  Fort Wayne, Indiana;  South Bend, Indiana;  Gary, Indiana;  Hammond, Indiana;  Bloomington, Indiana;  and Muncie, Indiana.

Year   Degree   Subject   Institution  
1948   PhD   Agricultural & Biological Chemistry   Pennsylvania State University  
1942   MS   Poultry Science   Pennsylvania State University  
1940   BS   Agriculture (Poultry)   Washington State University  

Work History:
Years   Employer   Department   Title   Responsibilities

1983 to




Independent Consultant


Expert works on poultry meat and egg processing and product development. He is also involved with food safety related to eggs and poultry meat.

1955 to 1983


Purdue University



Associate & Full Professor


He did research and taught graduate and undergraduate courses relating to processing and product development of poultry meat and eggs.

1948 to 1955


Washington State University



Assistant & Associate Professor


He did research and taught courses related to poultry meat and eggs, as well as poultry production.

1942 to 1967


U. S. Navy



Ensign to Captain


He was on active duty from 1942-1946 and reserve 1946-1967.

1940 to 1942


Pennsylvabnia State University


Poultry Department


Graduate Assistant


Career Accomplishments:

Expert is a member of the Institute of Food Technologists, the Poultry Science Association, and the World's Poultry Science Association.

Professional Appointments

He was the President of the Poultry Science Association in 1977; the President of the Refrigerated and Frozen Division of Institute of Food Technologists in 1973; and the President of Phi Tau Sigma (Food Science Honorary) in 1972.


Expert is a Fellow of Poultry Science Association and Institute of Food Technologists. He was inducted into the American Poultry Hall of Fame 1992 and the International Poultry Hall of Fame by World's Poultry Science Association in 2000. He was awarded a Certificate of Distinction by the Purdue University Agricultural Alumni Association in 1999 and the Pennsylvania State University College of Agricultural Sciences gave him the 2000 Outstanding Alumnus award.

Publications and Patents Summary

Expert has over 220 pier reviewed publications, chapters in four encyclopedias, two patents, and two books relating to eggs and poultry meat.

Selected Publications and Publishers  
 - Haworth Press  
 - Ellis Horwood Press  
 - Cambridge University Press  

Consulting Services:
Selected Consulting Examples:
  • Expert worked with a U.S. processor from 1967 to 1987 to improve the quality of frozen breaded chicken parts.
  • He worked with a U.S. processor to develop a surface cooked, breaded chicken nugget with extended shelf-life.
  • Expert worked with a U.S. processor to improve the safety of broiler meat products.
  • He worked with a duck processor to develop value added products so as to expand the market for ducks in the USA.
Recent Client Requests:
  • Expert in beef meat stick snacks.
Click the green button above to contact Expert for a free initial screening call regarding your expert consulting needs.  Expert is available for consulting to corporate, legal and government clients.  Remember, your initial screening call to speak with Expert is free.

Expert Witness:
Expert Witness Experience Summary:
He has served as an expert witness in ten or more cases involving food safety or food spoilage.
Recent Litigation Client Requests:
  • Poultry processing expert for consulting on popcorn chicken issue.
Click the green button above to contact Expert for a free initial screening call regarding expert testimony, litigation consulting and support, forensic services, or any related expert witness services.  A few litigation needs include product liability, personal injury, economic loss, intellectual property (patent, trademark, trade secret, copyright), and insurance matters.  Remember, your initial screening call to speak with Expert is free.

International Experience:
Years   Country / Region   Summary
to     He has consulted with poultry businesses, or presented seminars, in the Bahamas, Australia, China, Japan, Colombia, England, South Africa, Venezuela, Costa Rico, Mexico, England, Spain, Canada and Brazil.
1956 to 1960   Bahamas   He worked with a poultry meat and egg producer to get the quality of the local products equal to, or better than, imported products through improvements in processing and packaging.
1967 to   Australia   He worked with a poultry processor on development of products to utilize all parts of the broiler in value added products.
1992 to 1998   Australia and Mexico   He worked with an egg producer and processor to develop designer eggs.
1992 to 1996   Colombia   He worked with a broiler processor in developing improved products for a fast food outlet.

Market Research:
He has worked with companies to develop products for market, making modifications in product formulations as consumer responses have been available.

Click the green button above to contact Expert for a free initial screening call regarding your marketing research, industry research, and company research needs.  For research needs involving multiple experts or secondary research, a Research Director can be assigned to coordinate the work into a custom report for you as a potentially quicker and more cost effective alternative to doing this work yourself or hiring a boutique consultancy.  Remember, your initial screening call to speak with Expert is free.

Additional Skills and Services:

He presented a five week course on food processing, refrigeration and freezing in Beijing, China in 1984.

Supplier and Vendor Location and Selection

He has experience locating vendors in the areas of egg and meat products and processing equipment.

Other Skills and Services

He worked with an equipment manufacturer to produce an automated cutter for producing a nine-piece broiler parts.


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