The swine industry is mourning the loss of Dr. Roger W. Mandigo, an emeritus professor at the University of Nebraska-Lincoln’s Department of Animal Science, who passed away on January 24, 2025. Dr. Mandigo’s groundbreaking work in meat processing technology helped revolutionize the industry and played a key role in shaping modern pork products.
A Legacy in Meat Science
In the 1970s, Dr. Mandigo worked on a project backed by the National Pork Producers Council to develop a new way to utilize pork trimmings for fast-food applications. His innovation involved a restructuring process, where salt was used to extract proteins from muscle tissue, allowing smaller pieces of pork to bind together. This technology paved the way for restructured pork products, including the McRib, which became a fast-food staple.
Beyond this innovation, Dr. Mandigo’s impact extended to countless advancements in meat processing, product development, and industry standards, making him a key figure in shaping the modern pork industry.
A Career Dedicated to Education and Research
Dr. Mandigo dedicated 45 years to teaching and mentoring students at the University of Nebraska-Lincoln, where he was a professor of Meat Science and Processing. His influence extended beyond the classroom—he served as a major professor for 55 master’s and 21 Ph.D. students, shaping the next generation of industry leaders.
His research portfolio included hundreds of peer-reviewed articles, books, and abstracts, along with over 170 research grants that contributed to advancements in meat science and technology.
Recognitions and Industry Impact
Dr. Mandigo was widely respected across the industry and was recognized with multiple prestigious awards, including:
- President of the American Meat Science Association (AMSA) (1991-1992)
- Recipient of AMSA’s highest honor, the R.C. Pollock Award
- Inducted into the Meat Industry Hall of Fame
- Inducted into the Nebraska Hall of Agricultural Achievement
His pioneering work continues to influence innovations in pork production, meat processing, and food safety.
A Lasting Legacy
Dr. Mandigo is survived by his wife of 54 years, Wanda, his three children (Kevin, Brian, and Tiffany), and six grandchildren. His family has requested that memorial donations be made to the First United Methodist Church in Waverly or the Roger Mandigo Meat Science Graduate Student Excellence Fund at the University of Nebraska Foundation.
Dr. Mandigo’s contributions to meat science, pork innovation, and education have left an indelible mark on the industry. His work will continue to shape the future of meat production and processing for generations to come.
