Category Archives: Quality and Consistency

Graduate students compete/present at Reciprocal Meat Conference poster session

Seven Meat Science graduate students presented their research work at the poster session of the American Meat Science Association Reciprocal Meat Conference held in Madison, Wisconsin, June 15-18, 2014. Two graduate students, Rachel Glascock and Clay Eastwood, participated in the Poster Competition. The other graduate students, Terri Blackmon, Sarah Chu, Hannah Laird, Tanner Luckemeyer, and Michael Yeater, participated in the general poster sessions. These are the titles and authors of the posters. Please contact the authors for additional information regarding the research presented at the conference. Blackmon, T.,… Read More →

Pork 101™ held at Texas A&M University, May 20-22, 2014

The American Meat Science Association Pork 101™ was held at Texas A&M University on May 20-22, 2014 with a great group of participants from around the country. Below is the agenda for the program along with some photos depicting different aspects of the activities that go on during this three-day program. Thanks to graduate students, Mark Frenzel, Leslie Frenzel, Lindsey Mehall, Crystal Waters, Helen Kline, Hillary Henderson, Michael Berto, Clay Eastwood, Michael Yeater, Dhafer Ibrahim, and Tanner Luckemeyer, and undergraduate students, Emery Kunze, Emily Mahalitc, Courtney Boykin, and… Read More →

Beef fit for a Queen…literally!

I am spending two weeks traveling through England learning more about its production, marketing, merchandising, and sustainability programs for the meat industry. One great tour was of Aubrey Allen, one of the top-end butchers here in the United Kingdom, and most importantly, the butcher who received the Royal Warrant to Her Majesty The Queen, as suppliers of meat, poultry, and game. This warrant took effect on January 1, 2013 resulting from the company supplying the Royal Household at Buckingham Palace, Windsor Castle, Sandringham, and Her Majesty’s other private… Read More →

Window of Acceptability: A 25-year look back

This is the 25th anniversary of one of the most important and significant contributions that Dr. H. Russell Cross and I may have ever made to the livestock and meat industries: the development of the “Window of Acceptability.” This window not only helped demonstrate the amount of fat in meat necessary for tenderness and flavor, but also helped established upper limits so that current-day dietary guidelines for fat intake could be met. The “Window of Acceptability” was part of a presentation we made on “The Role of Fat… Read More →

Line of fat observed in New York Strip Steaks

We received a request to answer the question why there was a line of fat sometimes present in beef strip steaks. A customer of a meat purveyor had requested a credit for this “defect,” and this is the photo that was sent to us to help answer why this line of fat was present. Gatlan Gray, then graduate teaching/research assistant in our program, prepared this response to this question. The line of fat that is sometimes seen in a few New York strip steaks or beef top loin… Read More →

Dr. Ashley Arnold appointed as Research Assistant Professor

Dr. Ashley (Haneklaus) Arnold has been appointed as Research Assistant Professor in the Department of Animal Science at Texas A&M University effective September 1, 2013 under the supervision of Drs. Kerri Harris and Jeff Savell. Dr. Arnold has been involved with the Meat Science program as a student and staff member, and in her new role, she will assist faculty in securing external funding for meat science and food safety research by way of writing grants, conducting research, managing projects, finalizing reports, presenting data at professional meetings, and… Read More →

Discolored edges on beef briskets | Texas Barbecue

Discolored edges on beef briskets Posted by Jeff Savell at Texas Barbecue It is not uncommon these days to pick up a vacuum packaged brisket at a grocery store and see a discolored edge on it.  This discoloration may be subtle or it may be quite distinct and is usually gray or brown, which contrasts with the purple color of the meat in the vacuum package (the meat will turn red when removed from the package and exposed to oxygen). The reason for this discoloration is that this… Read More →

Beef producers improve meat quality | ASAS Taking Stock

Beef producers improve meat quality by Laci Jones The National Beef Quality Audit recently published their findings from the 2011 audit in the Journal of Animal Science. The new NBQA shows that producers have improved beef cattle genetics and management. Compared with previous audits, the researchers across the United States found more black-hided cattle, less mud and manure on their hides and more cattle that were individually identified. “Each audit has revealed interesting and important information to cattle producers and others in the beef industry. Most importantly, the… 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 →