Ernest Joseph Briskey (March 30, 1931 – June 24, 2006) was an American food scientist who was involved in the biological studies on meat tissue during the slaughtering process.
After earning his PhD, Briskey then joined the faculty of meat and animal science department at Wisconsin where he worked his way up to professor rank and became director of the Institute of Muscle Biology.
In 1970, Briskey left Wisconsin to become Vice President, Technical and Administration at Campbell Soup in Camden, New Jersey, a position he held until he became Dean of Agricultural Science at Oregon State University from 1979 to 1987.
Two terms were developed by Briskey that are used in the meat industry about problems that occur during slaughter: Briskey's research and involvement were important in establishing the American Meat Science Association, where he earned their research award in 1966 and their service award in 1978.
Briskey also served as scientific editor of the Journal of Food Science in 1970-71 and as IFT President in 1975-76.