By: Bob Meyer
Two new members to be inducted into the Wisconsin Meat Industry Hall of Fame: Bernard Peck ran the Peck Meat Packing Corporation of Milwaukee for more than 40 years as it became one of the larger privately-owned meat processors in the country. The company was sold to Sara Lee in 1985 and Peck continued as Executive Vice President and COO for another two years. Upon retirement he turned his attention to a number of philanthropic efforts.
Dr. Marion Lewis Greaser served a 42-year tenure as a preeminent muscle biologist and meat scientist at the University of Wisconsin-Madison. His work resulted in 169 refereed publications, 44 symposium and invited presentations, 14 book chapters and a textbook. His efforts led to a number of discoveries involving the structure and function of proteins. He was Director of the Meat Science and Muscle Biology Laboratory at the U.W.
The induction ceremony for Peck and Greaser will be during the annual meeting of the Wisconsin Livestock and Meat Council in Madison on May 1st.
The Wisconsin Meat Industry Hall of Fame was created in 1993 to recognize individuals who have made significant contributions to the meat industry in the state.
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