Saud Ur Rehman is a Ph.D. candidate in Animal Sciences (Meat Science and Muscle Biology) at Purdue University. His research focuses on improving and predicting meat quality during storage and freezing through integrated approaches that combine muscle biology, microbiology, and metabolomics. His doctoral work has demonstrated how strategic aging and freezing practices can enhance product consistency, while his emerging metabolomics research aims to support more predictive freshness assessment across red and white meat types. Building on a master’s-level foundation in bacteriophage-based antimicrobial strategies and poultry pathogen control, Saud’s work bridges microbial safety, physicochemical evaluation, and omics-driven analysis to develop practical, data-informed strategies that enhance meat safety, storage stability, and overall quality.