J. Byron Williams not only loves to grill a juicy steak, he loves to eat it, too.
He enjoys grilling out with his family and spending time with them. He understands the role of families grilling together as a staple that's as American as apple pie.
That's why Williams doesn't want families to worry about the quality and safety of their beef, chicken, poultry, catfish, and other muscle protein foods when they sit down to eat.
His role as an assistant extension/research professor in Mississippi State's department of food science, nutrition and health promotion allows him to work with industry and federal and state regulators to make sure muscle foods sold to consumers are of the highest quality and meet standards set by law. It also allows him to teach students proper techniques related to food preparation and skills associated with providing high quality, healthy foods.
Along with working to help the industry follow proper guidelines, his field research helps improve the quality of steaks and other foods people enjoy. Williams takes pride in his role in helping industry and regulators work together in producing healthy muscle food products people enjoy, and increase the animal industry in Mississippi.
"It's been my life," he said. "I take my work very seriously."