Michael Morrison

Michael Morrison

Thank you so much for this opportunity to continue to pursue my dream of graduating with a bachelor’s degree. This scholarship helps me to sustain myself through school since I am from a lower income family. I have worked a part time job throughout high school and this is a tremendous help to me. Again, thank you so much for this wonderful opportunity.

Awards Received

2020 Undergraduate Award (Alabama)

Hometown:

Hometown:

Lineville, AL

School:

School:

Auburn University

Major:

Major:

Animal Science

Career Goals:

Career Goals:

My educational and career goals are to graduate with my bachelor’s degree in meat science and then pursue a master’s degree in meat science at Auburn. I’m only the second person in my family with a college degree and would like to be the first with a degree higher than a bachelor’s. I plan to pursue a career in either the meat retail business or work as a quality assurance/food safety employee at a poultry production plant. Making sure that the food that people cook and put on their table is safe to eat and free of any pathogens is something I can take pride in. I decided on a meat science degree due to a job I currently have working as a meat cutter at a local Piggly Wiggly. I enjoy getting to work retail and to interact with different customers. Also the head of the department of animal sciences, Dr. Greene, encouraged me to pursue the degree as well. One of my favorite quotes is, ” if you love what you do, you’ll never work a day in your life.” While pursuing my master’s degree, my research project I would like to do is to study why meat products typically age faster where the muscle was connected to bone and how much it cost retail markets if the meat is not trimmed properly around the attached area. It is a question that many people get asked in the meat industry and I am often asked as to why it happens as well. The myoglobin in the muscle is how I would observe the changes in color of the meat. Examining the amount of myoglobin cells present around the bone compared to the center of the meat and on different aging intervals is how I would approach my project. I would hope to have some revealing results in my project. It could have a tremendous impact on the meat industry if the results are positive. I greatly enjoy being at Auburn and couldn’t imagine getting my degree from anywhere else.