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Recent Posts
- Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University May 22 -23, 2024
- 2021 Center of the Plate Training held at Texas A&M University
- October, the start of dark cutting beef season
- 2020 Introductory HACCP Courses and Beyond Basics Workshops announced
- 2019 Center of the Plate Training held at Texas A&M University
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Rosenthal Meat Center
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Companion websites
Category Archives: Faculty
Smith presents research collaborations in South Korea
Stephen B. Smith, professor in the Department of Animal Science, traveled to the Republic of Korea (South Korea) in October and visited universities and research centers to promote information and collaborative research between South Korea and Texas A&M University. He presented “Carcass and Fatty Acid Composition of Corn-fed and Yearling-fed Angus Steers” to staff at the Hanwoo Research Center and faculty, staff and graduate students at Kunkook University in Seoul, “Beef Quality Research Projects at Texas A&M University” to faculty, staff and graduate students at Daegu University, and… Read More →
ANSC 437 marketing class enriched with guest lecturers
I began teaching ANSC 437, “Marketing and Grading in Livestock and Meat,” in the fall of 2002. When I volunteered to teach this class, I knew that I would need subject-matter assistance from many people to make it a success. Both the students and I have been blessed by having so many talented people guest lecture each semester. Rachel Cutrer from Ranch House Designs, presents a lecture on purebred and commercial livestock marketing. Each semester, Rachel gives the current marketing trends related to how best to match buyers… Read More →
Gill joins animal science department at Texas A&M University | Department of Animal Science
This news release came out in the spring, but I wanted to make sure that readers of our website knew about Dr. Gill joining the department. JWS. COLLEGE STATION – Dr. Jason Gill has joined the faculty in the department of animal science at Texas A&M University. Gill will conduct research on the biology and application of bacteriophages, a group of viruses that preys exclusively on bacteria. “We are pleased to welcome Dr. Gill to the department and the expertise he brings in the area of phage biology,”… Read More →
2014 Introductory HACCP Courses and Beyond Basic Workshops announced
The 2014 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set. All courses are taught in the Kleberg Center at Texas A&M University in College Station, Texas. Introductory HACCP Course May 6-7, 2014 August 28-29, 2014 December 2-3, 2014 Beyond Basics: HACCP Plan Improvement Workshop May 8-9, 2014 November 6-7, 2014 For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.
Meat Science Laboratory Manual by Jeff Savell & Gary Smith
Meat Science Laboratory Manual Jeffrey W. Savell and Gary C. Smith 8th edition, Jan.2009, 220 pages, $42.95 ISBN 978-0-89641-470-9 Meat Science is a complex field of study. The quality and composition of the final consumer meat product will be influenced by a variety of factors that happen before and after slaughter, and by the method(s) used to process and package the product. Knowledge of these factors and how they can be influenced is key to ensuring that meat continues to be a safe, high quality food product for… Read More →
Wiley: Handbook of Meat, Poultry and Seafood Quality, second edition – Leo M. L. Nollet, Terri Boylston, Feng Chen, et al.
Handbook of Meat, Poultry and Seafood Quality, second edition Leo M. L. Nollet (Editor), Terri Boylston (Associate Editor), Feng Chen (Associate Editor), Patti Coggins (Associate Editor), Grethe Hydlig (Associate Editor), L. H. McKee (Associate Editor), Chris Kerth (Associate Editor) ISBN: 978-0-470-95832-2 Hardcover, 576 pages September 2012, Wiley-Blackwell A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent… Read More →
Wiley: The Science of Meat Quality – Chris R. Kerth
The Science of Meat Quality Chris R. Kerth (Editor) ISBN: 978-0-8138-1543-5 Hardcover, 312 pages May 2013, Wiley-Blackwell Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to… Read More →
Davey Griffin receives American Meat Science Association award
This is the press release from the American Meat Science Association announcing that Davey B. Griffin had received this prestigious award. AMSA is excited to announce that Dr. Davey Griffin has been named an AMSA Fellow and is a recipient of the 2013 AMSA Signal Service Award. The AMSA Signal Service Award was established in 1956 and is given to members in recognition of devoted service and lasting contributions to the meat industry and to the association. The Signal Service Awards are sponsored by Keystone Foods, Johnsonville Sausage… Read More →
National Beef Tenderness Survey – 2010 article published
The February 2013 issue of the Journal of Animal Science contains the National Beef Tenderness Survey – 2010 article. Here is the citation and link to the abstract: Guelker, M. R., A. N. Haneklaus, J. C. Brooks, C. C. Carr, R. J. Delmore, Jr., D. B. Griffin, D. S. Hale, K. B. Harris, G. G. Mafi, D. D. Johnson, C. L. Lorenzen, R. J. Maddock, J. N. Martin, R. K. Miller, C. R. Raines, D. L. VanOverbeke, L. L. Vedral, B. E. Wasser, and J. W. Savell. 2013…. Read More →