Crystal Waters

Personal Information

Crystal Waters grew up in Fort Bragg, California and attended Chico State, where she competed on the livestock judging team. A part time job at the Chico State Meat Laboratory sparked her interest in meat science, and so she spent a portion of her undergraduate career at Texas Tech University competing on the meat judging team before transferring back to CSU, Chico to complete her bachelor’s degree in animal science. She earned her master’s degree at Fresno State, where she coached the meat judging team and managed the meat lab. Her success as a meat judging coach drew the attention of faculty at Texas A&M University, who recruited her to their PhD program, where she coached the 2014 reserve national champion meat judging team.

Waters’ PhD dissertation focused on extending the shelf life of meat products through alternative antioxidant ingredients. She has done collaborative research with Tyson Foods, Texas Farm Pork Producers, and the National Cattlemen’s Beef Association.

Courses

• AGRI 180 – The University Experience

• ANSC 101 – Introduction to Animal Science (Lab)

• ANSC 272 – Sheep & Goat Production

• ANSC 350 – Meat and the Consumer

Professional Affiliations

American Meat Science Association, California Association of Meat Processors

Research and Publications

Sorghum bran as an antioxidant in pre-cooked ground pork and poultry products.

The use of surrogate organisms to validate thermal processing of jerky in small and very small plants.