Recent Posts
- Meagan Igo joining American Meat Science Association as Youth Programs Coordinator
- Amanda Smith receives Z.L. Carpenter Outstanding Graduate Student Award
- Leslie Frenzel receives Distinguished Graduate Student Award in Teaching
- Muscular steatosis
- “Maximizing Meat Tenderness” webinar hosted by North American Meat Association, April 24, 2013
Seminars and Workshops
Rosenthal Meat Center
Companion websites
Category Archives: Areas of Dedication
Meagan Igo joining American Meat Science Association as Youth Programs Coordinator
This is the press release from the American Meat Science Association announcing that Meagan Igo will be joining the association mid-summer. AMSA is excited to announce Meagan Igo will be joining the AMSA team July 1st as the Youth Programs Coordinator. In her position, Igo will be serve as the primary staff support to the current Intercollegiate and 4-H meat judging programs and will accelerate progress in enhancing and expanding education for future generations of meat scientists, including primary, secondary and university levels. Meagan Igo is currently completing her… Read More →
Amanda Smith receives Z.L. Carpenter Outstanding Graduate Student Award
Amanda Smith, a recent Master of Science graduate in the Department of Animal Science with Graduate Certificates in Meat Science and Food Safety, received the Z.L. Carpenter Outstanding Graduate Student Award in Meat Science for 2012. This award is presented annually to a graduate student who demonstrates outstanding leadership skills and has contributed significantly to the Meat Science Section’s teaching, research, and extension activities. While completing her masters’ degree, Amanda coached the Meat Judging Team, taught ANSC 307 laboratories, participated in Beef 101, Beef 706, and Pork… Read More →
Leslie Frenzel receives Distinguished Graduate Student Award in Teaching
Leslie Frenzel, Ph.D. student in the Department of Animal Science, Texas A&M University, received one of the Distinguished Graduate Student Awards in the category of Excellence in Teaching at a ceremony at the Memorial Student Center on Monday, April 29, 2013. Frenzel is a native of New Berlin, Texas and is married to Mark Frenzel, also a Ph.D. student in the department. Each year, the Association of Former Students at Texas A&M University recognizes up to 15 graduate students to receive Distinguished Graduate Student Awards in one of three categories:… Read More →
Muscular steatosis
Muscular steatosis is a condition where muscle fibers have been replaced by fatty deposits, which creates a striking appearance in cuts of meat with it. Sometimes this condition is simply called “steatosis,” “callous,” “calloused lean” (other spellings include “callus,” “woody callused”), or because it is observed sometimes in the ribbed carcass, in this case, it is called “calloused ribeye.” Swatland (1994) stated that this condition is most often found in beef and pork and is thought to be caused by muscle damage or nerve degeneration where fatty tissue… Read More →
“Maximizing Meat Tenderness” webinar hosted by North American Meat Association, April 24, 2013
Below is a press release from the North American Meat Association regarding an upcoming webinar that I will be participating in. JWS North American Meat Association today announced that it is hosting a 90-minute webinar on “Maximizing Meat Tenderness” on April 24, 2013 at 2pm Eastern time. Consumer research indicates that tenderness is essential to a satisfying eating experience, and meat processors should take full advantage of the factors that contribute to it. This webinar is about controlling these factors and increasing tenderness. It will include indispensable information… Read More →
NAMA Center of the Plate Training® to be held at Texas A&M University, June 4-6, 2013
The North American Meat Association (NAMA) will be conducting its Center of the Plate Training® program at Texas A&M University at the Rosenthal Meat Center on June 4-6, 2013. Here is the link for registration information: http://meatassociation.com/events/center-of-the-plate-training.
Grass-fed beef conference scheduled May 30-31, 2013
Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Rick Machen, 830-278-9151, rmachen@ag.tamu.edu COLLEGE STATION – With consumer interest heightening about where food comes from, grass-fed beef producers will have the opportunity to learn more about marketing opportunities as well as production trends during a May 30-31 conference in College Station. Dr. Rick Machen, Texas A&M AgriLife Extension Service beef cattle specialist in Uvalde, said producers can learn about all aspects of grass-fed beef production techniques at the conference, which will be held at the Rosenthal Meat Science Building on the Texas… Read More →
Persistent pinkness in ground beef patties
Persistent pinkness in cooked ground beef patties is of considerable concern for food service establishments. Consumers view ground beef patties that are pink in the middle as being undercooked and unsafe when, in reality, these patties may be fully cooked and safe to eat. Persistent pinkness can be caused by reducing agents, pH, nitrite contamination, and/or carbon monoxide from gas ovens. Raw beef contains myoglobin, which combines with oxygen to form oxymyoglobin, which has a bright red color. Meat color is regulated (mostly) by a heme ring on… Read More →
AMSA Pork 101 to be held at Texas A&M University, May 21-23, 2013
This is a copy of the news release from the American Meat Science Association regarding the Pork 101 program to be held in May at Texas A&M University: The next AMSA PORK 101 will be held May 21-23, 2013 at Texas A&M University. PORK 101 is hosted by AMSA in cooperation with the National Pork Board. For a course outline and to register for PORK 101 please visit: http://www.pork101.org. PORK 101 attendees will learn about the value differences in swine, pork carcasses, pork primals and processed pork products from… Read More →
Aggie Processed Meat School, April 25-26, 2013
Contacts: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Courtney Coufal, 979-845-1542, cacoufal@tamu.edu COLLEGE STATION – A workshop on making processed meat products is scheduled for April 25-26 on the campus of Texas A&M University in College Station. Hosted by the Texas A&M AgriLife Extension Service and the department of animal science, the Aggie Processed Meat school will engage participants on the important aspects of meat processing from raw material and ingredients through the manufacturing procedures and the finished product, according to organizers. The school is being held in partnership with the Southwest Meat… Read More →