Category Archives: Grow Our Economy

Creative Sausage Making workshop to be held January 13-14, 2017

The next session of Creative Sausage Making is scheduled for January 13-14, 2017. Registration for the seminar, led by our resident sausage expert, Dr. Wes Osburn, is now open through our Texas A&M AgriLife Extension registration online system. To be sure that the program allows for hands-on sausage manufacturing opportunities, the workshop is limited to the first 30 registrants, so please go ahead and get your registration completed as soon as possible. This workshop is for those who wish to increase their knowledge and/or gain experience in sausage making. … Read More →

AMSA honors Dr. Wesley Osburn as the 2016 AMSA Processing Award Winner | Animal Science

The American Meat Science Association has announced that Dr. Wesley Osburn, Associate Professor of Animal Science at Texas A&M University, is the recipient of the 2016 Meat Processing Award. The award is sponsored by Smithfield Foods, Inc. Dr. Osburn was honored at a special awards banquet at the AMSA 69th Reciprocal Meat Conference on Tuesday, June 21, 2016 in San Angelo, Texas. Dr. Wesley N. Osburn, Associate Professor in the Department of Animal Science at Texas A&M University, has a passion for all things related to meat processing—whether it… Read More →

Dr. Rhonda K. Miller Awarded 2016 American Society of Animal Science Meats Research Award | Animal Science

Contact: Kim Schoonmaker, 217-356-9050 ext. 4, kims@asas.org Dr. Rhonda K. Miller has been named the recipient of the 2016 American Society of Animal Science (ASAS) Meats Research Award by the ASAS during its annual meeting this week in Salt Lake City, Utah. Dr. Miller grew up on a livestock/crop operation in Holyoke, CO and earned her B.S., M.S., and Ph.D. from Colorado State University. She conducted her Ph.D. research at the U.S. Agricultural Research Service Meat Animal Research Center in Clay Center, NE. Dr. Miller was Director of Research… Read More →

Aggie Processed Meat Technology School to be held April 20-22, 2016

The Aggie Processed Meat Technology School will be held on the campus of Texas A&M University, College Station, on April 20-22, 2016. The school is hosted by the Department of Animal Science, Texas AgriLife Extension Service in partnership with the Southwest Meat Association, Texas Association of Meat Processors, and the North American Meat Institute. Details of the school can be found at http://aggiemeatschool.blogspot.com. What Participants Will Learn? By attending the Aggie Processed Technology Meat School, you will discover both the science and the art of making processed meat products. The… Read More →

Pork 101 to be held at Texas A&M University

Texas A&M University will again host one of the PORK 101™ workshops on June 1 through 3, 2016. PORK 101™ is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board and is sponsored by Elanco Animal Health. PORK 101™ is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF) and the Southwest Meat… Read More →

Creative Sausage Making workshop scheduled for January 15-16, 2016

The next session of Creative Sausage Making is scheduled for January 15-16, 2016. Registration for the seminar, led by our resident sausage expert, Dr. Wes Osburn, is now open through our Texas A&M AgriLife Extension registration online system. To be sure that the program allows for hands-on sausage manufacturing opportunities, the workshop is limited to the first 30 registrants, so please go ahead and get your registration completed as soon as possible. We are still negotiating with a couple of the local hotels for our room block, so… Read More →

2016 Introductory HACCP Courses and Beyond Basic Workshops announced

The 2016 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set. All courses are taught in the Kleberg Center on the campus of Texas A&M University in College Station, Texas by Kerri Gehring and Jeff Savell from the Department of Animal Science . Introductory HACCP Course March 9-10, 2016 August 31-September 1, 2016 November 30-December 1, 2016 Beyond Basics: HACCP Plan Improvement Workshop May 24-25, 2016 November 3-4, 2016 For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.

Beef 101 dates announced for 2016

Beef 101 is a three-day intensive hands-on program designed for anyone who has an interest in expanding their knowledge of the total beef industry. This workshop has been conducted since 1989 and has become known as the leading educational program for basic information about the beef industry provided anywhere in the United States. Beef 101 is taught by faculty, staff, and students in the Department of Animal Science at Texas A&M University and is conducted in the Rosenthal Meat Center and the O.D. Butler Animal Science Complex. Beef 101 is… Read More →

Mehall, Eastwood present at International Congress of Meat Science and Technology in France

Lindsey Mehall and Clay Eastwood, Ph.D. students in the Department of Animal Science, presented their research work at the 61st International Congress of Meat Science and Technology (ICoMST) in Clermont-Ferrand, France, August 23-28, 2015. The ICoMST had over 400 participants from over 40 countries in attendance. Faculty members, Wes Osburn and Jeff Savell, also participated in the conference. Here are the two papers presented: Eastwood, L. C., A. N. Arnold, R. K. Miller, K. B. Gehring, and J. W. Savell. 2015. Quality and palatability of foodservice beef aged… Read More →

Article highlights meat science educational program | Animal Science

Posted on May 8, 2015 by courtney.coufal The April 2015 issue of Meat & Poultry Magazine features an article titled “Aggie-Style meat education” and highlights industry education offered through workshops, courses and camps hosted by the meat science section in the Department of Animal Science. Writer Kimberlie Clyma writes, “In 1989, the Texas Beef Council was looking for a way to educate its staff about the beef industry. The council was responsible for marketing beef, but many members of the staff didn’t really understand the process of how beef got from farm to… Read More →