Recent Posts
- Davey Griffin receives American Meat Science Association award
- 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
Seminars and Workshops
Rosenthal Meat Center
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Category Archives: Extension
“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 →
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 →
2013 Beef 101 workshops announced
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 become known as the leading educational program for basic information about the beef industry provided anywhere in the United States. Beef 101 has been conducted for the past 20 years in the Texas A&M University Department of Animal Science facilities and is currently offered three times yearly. 2013 Beef 101 Workshops When: May 14-16, 2013, June 25-27, 2013 and December 4-6, 2013… Read More →
State FFA Meat Judging Career Development Event
The State FFA Meat Judging Career Development Event (CDE) was held on Saturday, May 5, 2012 at the Rosenthal Meat Science and Technology Center at Texas A&M University. The contest included 48 teams (180 total students) that qualified to come to the state FFA CDE by their ranking at their Area meat CDE. The State FFA contest culminates three meat judging contests (6-Area FFA qualifying contest, multi-district 4-H contest and the state FFA contest) hosted by the 2012 Texas A&M University Meat Judging Team, the Department of Animal… Read More →