Assistant Professor
Education:
Ph.D. – Washington State University – 2001
M.S. – University of Nebraska – 1993
B.S. – California State University Fresno - 1991
Discipline(s):
Courses Taught:
Animal Science 250 -- Consumer Products from Animal Production
Animal Science 464 -- Sheep Production
Animal Science 555.01 -- Product Development and Niche Marketing
Grants & Awards:
Procedures to improve tenderness and juiciness of callipyge lamb. 2000-2001. J.R. Busboom, G.D. Snowder and P.S. Kuber. WSU sheep endowment fund. Cooperator. $2500.
P.S. Kuber and A. Ahamdzadeh. 2002. Equipment grant for the purchase of an Aloka 500 to use in live animal evaluation of carcass traits and reproductive pregnancy detection and mapping. Idaho EPSCoR program. $10,750.
P.S. Kuber, H. Zerby and S. Baker. 2004. Effect of moisture enhancement on sensory attributes and shear-force of choice and select grade beef cuts from the chuck and round. National Cattlemens Beef Association. $88,984.00.
P. S. Kuber, L. B. Miller and J. Osborne. 2004. Companion Animal Science 4-H youth Leadership Academy. Special Initiative State Funding from The State Ohio for Extension and Youth Programs. $25,000.
P. S. Kuber, S. Boyles, S. Moeller, and J. Osborne. 2004. Quality Assurance and Animal Welfare Educational Materials. Special Initiative State Funding from The State of Ohio for Extension and Youth Programs. $18,970.
P. S. Kuber, J. Osborne, A. Hargett, L. B. Miller, M. Eastridge, G. Wilson, P. House, L. McCutcheon and G. Homan. Ohio State Skillathon Seminars: Capturing the Teaching Moment. 2005. The Ohio State University 4-H Foundation Competitive Grants. $10,000.
H. Zerby, P. S. Kuber, F. L. Fluharty and S. Loerch. 2005. Comparing pre-harvest nutritional supplements and there effect on E. Coli 0157 shedding. National Cattlemen’s Beef Association. $169,000.
Publications:
J.R. Busboom, M.L. Nelson, L.E. Jeremiah, S.K. Duckett, J.D. Cronrath, L. Falen and P.S. Kuber. 2000. Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability. J. Anim. Sci. 78:1837-1844.
J.G. Nordyke, P.S. Kuber, E.L. Martin, D.M. De Avila, J.J. Reeves and S.K. Duckett. 2000. Shear force analysis as an indicator of changes in mechanical strength of isolated beef intramuscular connective tissue during aging. J. Muscle Foods 11:3:227.
P.S. Kuber, S.K. Duckett, J.R. Busboom, G.D. Snowder, M.V. Dodson, L. Forczek, and J.F. Bailey. 2001. Improving the tenderness of longissimus muscle from callipyge lamb. Meat Science 63:3:325-332.
P. S. Mir, Z. Mir, P. S. Kuber, C. T. Gaskins, E. L. Martin, M. V. Dodson, J. A. Elias Calles, K. A. Johnson, J. R. Busboom, A. J. Wood, G. J. Pittenger, and J. J. Reeves. 2002. Growth, carcass characteristics, muscle conjugated linoleic acid (CLA) content, and response to intravenous glucose challenge in high percentage Wagyu, Wagyu × Limousin, and Limousin steers fed sunflower oil-containing diets. J. Anim. Sci. 80:2996-3004.
S.K. Duckett and P.S. Kuber. 2002. Genetic and nutritional effects on lamb flavor. J Anim. Sci. 78:(Supplemental 1): 31.
P. S. Kuber, J.R. Busboom, J.G. Nordyke, S.K. Duckett, P.S. Mir, Z. Mir, J.D. Cronrath, K.A. Johnson, J.J. Reeves, and C.T. Gaskins. 2003. The effect of Wagyu and Limousin genetics on factors associated with tenderness in the longissimus dorsi muscle. J. Anim. Sci. 82:770-778.
P. S. Kuber, J.R. Busboom, J.G. Nordyke, S.K. Duckett, P.S. Mir, Z. Mir, J.D. Cronrath, K.A. Johnson, J.J. Reeves, and C.T. Gaskins. 2003.The effect of Wagyu and Limousin genetics on factors associated with tenderness in the semitendinosus muscle. J. Anim. Sci. 82:779-784.
Species:
Beef
Dr. Kuber has a joint appointment between extension (60%), teaching (20%) and research (20%) in the Department of Animal Sciences at The Ohio State University. In the area of extension, Dr . Kuber focuses on youth development in animal science based youth projects. He provides leadership with the help of other extension professionals in the department in the area of curriculum development with a strong research base for youth based livestock programs. In the area of research and teaching, Dr. Kuber focuses on meat science particularly fresh and processed meat quality, consumer perception and preference as well as product development.
