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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: Uncategorized
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 →
BEEF Top 50 Industry Leaders includes Murphey, Smith, and Cross
BEEF Magazine, in commemoration of its 50th anniversary, compiled a list of the 50 Top Industry Leaders. We are pleased that three of the members of this list are part of the rich history of the Meat Science Section in the Department of Animal Science at Texas A&M University: Charles E. Murphey, Gary, C. Smith, and H. Russell Cross. Here are the posts capturing the highlights and contributions of these three leaders. We are blessed that these three men devoted so many years of their careers in the… Read More →
BEEF Honors 50 Top Industry Leaders | H.R. Cross
To commemorate its 50 year anniversary, BEEF Magazine has recognized 50 top beef industry leaders. H. Russell Cross has spent much of his career at Texas A&M University, and we celebrate his inclusion in this prestigious list. JWS The contributions of H. Russell Cross to the beef industry include some of the most significant food-safety measures adopted in the latter half of the 20th century. Currently serving as a professor and head of the Texas A&M University (TAMU) Department of Animal Science, Cross boasts 40 years of experience in the… Read More →
BEEF Honors 50 Top Industry Leaders | G.C. Smith
To commemorate its 50 year anniversary, BEEF Magazine has recognized 50 top beef industry leaders. Gary C. Smith spent much of his career at Texas A&M University, and we celebrate his inclusion in this prestigious list. JWS Gary Smith is a distinguished professor emeritus of the Department of Animal Science at Colorado State University (CSU), where he occupied the Monfort Endowed Chair in Meat Science from 1990 until his retirement in 2010. Smith is an accomplished researcher, a gifted teacher and legendary mentor to students, professors and technical specialists throughout… Read More →
Comparisons between Halal and Kosher meat
Worldwide, there is a great need to provide certain religious groups with meat that complies with strict religious standards of production. For the Islamic consumer, Halal meat is what is required, whereas for the Jewish consumer, Kosher is what is “fit and proper.” Kosher and Halal is a lecture in ANSC 307, and this page is one of the most viewed on our website, which signifies the importance of this subject to many people. There are many questions about the similarities and differences between Halal and Kosher, and… 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 →