Steven Jones

EDUCATION

• Doctor of Philosophy In Animal Sciences, 1984, Purdue University
• Masters of Science In Animal Science, l980, University of Arizona,
• Bachelor of Science, l978, University of Utah, Foods and Nutrition Graduated Cum-Laude

PREVIOUS POSITIONS HELD

• Professor, University of Nebraska, July 2001- Present
• Associate Professor, University of Nebraska, July 1991 - June 2001
• Assistant Professor, University of Nebraska, Dec. l984 - June 1991

AWARDS & HONORS

• Poultry Science Research Award in 1987 from the Poultry Science Association.
• Outstanding Educational Exhibit Award for 1989 and 1990 from the American Meat Science Association.
• Award for Contribution to Students for 1990, 1991, and 2005 from the University of Nebraska Parents Association and Teaching Council.
• Outstanding Teaching Award for 1998 from the Nebraska Chapter of Gamma Sigma Delta.
• University of Nebraska Distinguished Teaching Award for the College of Agriculture and Natural Resources in 2002
• American Meat Science Association Distinguished Teaching Award 2002
• Holling Family Award for Teaching Excellence 2002
• 2004 International Meat Secretariat Prize for Meat Science and Technology
• Omtvedt Innovation Award 2004

PROFESSIONAL SOCIETY MEMBERSHIPS

• American Meat Science Association
• Phi Tau Sigma
• American Society of Animal Science
• Gamma Sigma Delta
• Sigma Xi

AREAS OF INTEREST

• Comptuerized instruction in classroom
• Three dimensional imaging to teach anatomy of meat animals
• Cellular factors that regulate muscle growth
• International study tours to New Zealand

RESEARCH INTERESTS

• Factors regulating RNA translation in muscle
• The role of Beta Agonists in muscle growth
• Factors affecting live animals that alter meat quality
• Control mechanisms of protein synthesis in muscle

COURSES

• ASCI 210: Animal Products (both residence and distance education)
  Semester: Fall and Spring
  Summary: This course will provide knowledge of edible animal products with particular emphasis on meat products from livestock and poultry. Course material will include all aspects of the meat industry from slaughter to consumption. Methods of slaughter and fabrication, conversion of muscle to meat, processing techniques, preservation and storage, and consumer related topics will be discussed and demonstrated.
• ASCI 311: Meat Industry Study Tour
  Semester: Fall
  Summary: This tour starts following Spring Commencement in May. The week-long tour visits meat companies and allied industries. Students gain an understanding of the broad scope and the meat industry. The student will be required to keep a journal and complete a term paper at the completion of the course to be submitted in the fall semester.
• ASCI 918: Growth and Development of Meat Animals
  Semester: Taught Spring on odd years
  Summary: This course will cover the subject of growth and development of animals with a particular emphasis on domestic meat producing animals. The discussion not only includes whole-body growth of animals, but also growth and development of skeletal muscle, bone and adipose tissue. Developmental biology of these tissues will be discussed followed by consideration of protein and triglyceride turnover, energetics, hormonal control and nutritional effects in relation to animal growth. Recent literature as well as classical concepts of animal growth will be introduced and discussed by the instructor with active student participation.
• ASCI 486: Animal Biological Systems
  Semester: Fall
  Summary: For seniors with an interest in careers involving animal science disciplines, animal biology, and related fields. How to integrate information from the animal science disciplines to understanding animals as biological systems. The processes of growth, adaptation, and lactation. Analyzing the interrelationship of each discipline within animal production. Using case studies, scenarios, and problem solving assignments to examine how alterations in nutrition and metabolism, genetic makeup, endocrine profile and/or the environment impact or effect the animal as a whole.

SELECTED PUBLICATIONS

• Schulz, J.S., N. Palmer, J. Steckelberg, S.J. Jones, M.G. Zeece. 2006. Microarray Profiling of Skeletal Muscle Sarcoplasmic
• Reticulum Proteins. Biochem. Biophys. Acta 1764: 1429-1435.
• Gaebler, D.R., S.J. Jones, and R.W. Mandigo. 2002. Measuring Oxidative Rancidity in meat Products with a Microplate Reader.
• Meat Sci 62: 193-198. Jour. No. 13287.
• Jones, S.J., C.R. Calkins, B.L. Gwartney and D.W. Johnson 2004 Bovine and Myology and Muscle Profiling Manual. University of Nebraska Press.
• Jones, S.J., C.R. Calkins and D.E. Burson. 2001. Beef Myology and Muscle Profiling CD-rom. University of Nebraska Deal Lab. Lincoln, NE
• Jones, S.J., and D.E. Burson. 2000. Porcine Myology CD-rom. University of Nebraska Deal Lab. Lincoln, NE.