Clay Eastwood receives SMIKids graduate scholarship for 2017-2018

Clay Eastwood receiving SMIKids Scholarship
Clay Eastwood receiving SMIKids Scholarship

Clay Eastwood receives SMIKids Scholarship

Clay Eastwood, a Meat Science graduate student from New Braunfels, Texas, is this year’s graduate recipient of the SMIKids Scholarship. Clay was presented the scholarship at the 61st Annual Southwest Meat Association Convention and Supplier’s Showcase held at the Hyatt Regency Hill Country Resort, San Antonio, Texas on July 19-22, 2017. The SMIKids Scholarships are given by the Burley Smith family to undergraduate and graduate students at Texas A&M University interested in the meat industry.

Clay is from New Braunfels, Texas and received both her Bachelor’s degree (2011) and Master’s degree (2014) in Animal Science from Texas A&M University. She is currently pursuing a Ph.D. focusing on fresh meat quality, food safety, and sustainability under the guidance of Dr. Jeff Savell and Dr. Kerri Gehring in the Meat Science Section of the Department of Animal Science. Clay also received the SMA Foundation scholarship at the convention.

Clay received the Association of Former Students Distinguished Graduate Student Award for Excellence in Teaching. In 2014, Clay received two graduate student awards: the Ronnie L. Edwards Graduate Student Teaching Award, in recognition of her important contributions as a graduate student to the undergraduate student experience, and the Z. L. Carpenter Outstanding Graduate Student Award in Meat Science, presented annually to a graduate student who demonstrates outstanding leadership skills and has contributed significantly to the Meat Science Section’s teaching, research, and extension activities. Most recently, Clay received the Dean’s Outstanding Achievement Award for Graduate Teaching.

Congratulations to Clay for receiving this scholarship.

Students receive Bob Ondrusek Memorial, SMA Hall of Honor, and SMA Foundation Scholarships

Jim Ondrusek, Hannah Laird, Clay Eastwood, and Loni Lucherk receiving scholarships
Jim Ondrusek, Hannah Laird, Clay Eastwood, and Loni Lucherk (Texas Tech University) receiving scholarships

Jim Ondrusek presenting doctoral students Hannah Laird, Clay Eastwood, and Loni Lucherk (Texas Tech University) with scholarships

Twenty-one students from Texas A&M University were the beneficiaries of three different scholarships presented by the Southwest Meat Association at its annual convention: the Bob Ondrusek Memorial Scholarship, the SMA Hall of Honor Scholarship, and the SMA Foundation Scholarship. These scholarships were presented at the Chairman’s Dinner and Dance on July 22, 2017 at the Southwest Meat Association’s 61st Annual Convention and Supplier’s Showcase held at the Hyatt Regency Hill Country Resort, San Antonio, Texas.

Drew Cassens, Micki Gooch, Katy Jo Nickelson, Jim Ondrusek, Spencer Tindel, Jillian Milopoulos, McKensie Harris, and Marc Vogelsang receiving scholarships

Drew Cassens, Micki Gooch, Katy Jo Nickelson, Jim Ondrusek, Spencer Tindel, Jillian Milopoulos (Texas Tech University), McKensie Harris, and Marc Vogelsang

The Bob Ondrusek Memorial Scholarship, which was begun in 2000 by the SMA Foundation, is one of the greatest sources of scholarship funds for undergraduate and graduate students interested in meat science in the U.S. Bob Ondrusek left a lasting impression and impact on so many people through his business, Columbia Packing Company in Dallas, and through his charitable and personal support of the Southwest Meat Association, FFA, 4-H, and many other associations and activities.

Anna Schmidt, Kassidy Hakemack, Kirby Bohls, Jim Ondrusek, Natalie Bennett, Marley Grams, and Hunter Smith receiving scholarships

Anna Schmidt, Kassidy Hakemack (Angelo State University), Kirby Bohls, Jim Ondrusek, Natalie Bennett (Tarleton State University), Marley Grams, and Hunter Smith (Tarleton State University)

The SMA Hall of Honor and SMA Foundation Scholarships come from donations and fundraising efforts by members. There were 34 scholarships presented including the Bob Ondrusek Memorial Scholarships.

Texas A&M University students and the scholarships they received follow:

Bob Ondrusek Memorial Scholarships

  • Hillary Martinez
  • Katy Jo Nickelson

SMA Hall of Honor Scholarships

  • Bryan “Bo” Garcia
  • Rebecca Kirkpatrick

SMA Foundation Scholarships

  • Tori Anaya
  • Kirby Bohls
  • Drew Cassens
  • Clay Eastwood
  • Meghan Clancy
  • Micki Gooch
  • Marley Grams
  • McKensie Harris
  • Jordan Hevner
  • Hannah Laird
  • Maggie Madden
  • Macey Randig
  • Tyler Roberts
  • Shelby Schiefelbein
  • Anna Schmidt
  • Spencer Tindel
  • Marc Vogelsang

Congratulations to all of the students for receiving these scholarships!

Aggie faculty contribute to Lawrie’s Meat Science, 8th edition

Lawrie's Meat Science
Lawrie's Meat Science

Lawrie’s Meat Science

Three faculty members in the Department of Animal Science at Texas A&M University provided chapters to the newly revised, Lawrie’s Meat Science, Eighth edition. Rhonda Miller, Kerri Gehring, and Jeff Savell each wrote chapters working with Dr. Fidel Toldrá, the editor of this edition, to complete the publication process.

Professor Ralston Lawrie was a world-renown meat scientist and wrote multiple editions of “Meat Science” during his life. The first edition was published in 1966, and eventually editions were published in at least Spanish, German, Japanese, and Russian languages. After his death, his work continues on with the publishing of “Lawrie’s Meat Science.”

Authors and chapters

Miller, R. K. 2017. The Eating Quality of Meat: V–Sensory Evaluation of Meat. In:  Lawrie’s Meat Science. 8th. Woodhead Publishing Series in Food Science, Technology and Nutrition, Duxford, United Kingdom. p. 461-499.

Gehring, K. B. 2017. Meat and Health. In: F. Toldrá, editor, Lawrie’s Meat Science. 8th ed. Woodhead Publishing Series in Food Science, Technology and Nutrition, Duxford, United Kingdom. p. 661-678.

Savell, J. W. 2017. Introduction. In: F. Toldrá, editor, Lawrie’s Meat Science. 8th ed. Woodhead Publishing Series in Food Science, Technology and Nutrition, Duxford, United Kingdom. p. 1-18.

Description of the book from the publisher

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.

The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed.

Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health.

 

Center of the Plate Training®, August 1-3, 2017

Davey Griffin showing beef cuts
Davey Griffin showing beef cuts at Center of the Plate Training®

Davey Griffin demonstrating various beef cuts at Center of the Plate Training®

The North American Meat Institute has announced that the Center of the Plate Training® will be held at the Rosenthal Meat Center, Texas A&M University, College Station, Texas, August 1-3, 2017. Center of the Plate Training® is a three-day course designed to teach the fundamentals of meat specifications by giving a first-hand look at how carcasses are converted to cuts commonly used in retail and foodservice. It’s a lively learning experience that includes a detailed cutting demonstration of all the major center of the plate protein items: beef, veal, lamb, and pork, as well as sections on poultry and processed meats. Participants will come away with an increased knowledge of center of the plate items and a personal copy of the Meat Buyer’s Guide®; for over 40 years, the authoritative Guide to meat and poultry identification.

For registration details, please go to Center of the Plate Training®.

Pork 101™ to be held at Texas A&M, May 23-25, 2017

Pork 101™ grading exercise
Pork 101™ grading exercise

Pork 101™ grading exercise

Texas A&M University will again host one of the PORK 101™ workshops on May 23-25, 2017. 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 sponsored by Merck 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 Association (SMA).

Jeff Savell instructing pork cutting

Jeff Savell instructing pork cutting

Pork 101™ Program Description

Pork 101™ includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation. Participants will have the chance to evaluate eight live hogs, which will be processed during the class with participants learning about grading, food safety and product processing. The class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

Date & Location

Tuesday, May 23 – Thursday, May 25, 2017
Texas A&M University, College Station, Texas

Daily Schedule
Tuesday: 7:30 am -6:00pm
Wednesday: 7:30am – 8:00pm
Thursday: 7:30am – noon

Registration

Registration for AMSA, AAMP, ASAS, NAMI and SMA members is $825. Non-member registration is $975. AMSA student registration is $325. For AAMP, ASAS, NAMI and SMA members please complete the registration form and fax the completed form to 1-888-205-5834 to receive the member discount. Will be posted soon!

For more information or questions regarding PORK 101™ please visit: http://meatscience.org/events-education/pork-101/texas-a-m or contact Deidrea Mabry.

Belk and Boykin receive Carpenter Award

Aeriel Belk, Z.L. Carpenter, and Courtney Boykin; Carpenter Award
Aeriel Belk, Z.L. Carpenter, and Courtney Boykin; Carpenter Award

Aeriel Belk and Courtney Boykin receiving the Carpenter Award from Z.L. Carpenter

Aeriel Belk and Courtney Boykin, M.S. students in the Meat Science Section in the Department of Animal Science at Texas A&M University, received the Z.L. Carpenter Outstanding Graduate Student Award in Meat Science on Friday, March 10, 2017. The award is named in honor of Dr. Zerle L. Carpenter who began his career at Texas A&M University as an assistant professor of animal science in 1962. Dr. Carpenter rose to become full professor of animal science in 1971, head of the Department of Animal Science in 1978, and director of the Texas Agricultural Extension Service (now the Texas A&M AgriLife Extension Service) in 1982. In 1988, he was named associate vice chancellor for agriculture for The Texas A&M University System. Dr. Carpenter retired in 1997 after providing leadership for the Extension Service for 15 years.

Aeriel is from Fort Collins, Colorado and received her undergraduate degree from Colorado State University. She has served as a graduate teaching assistant for ANSC 307, “Meats,” DASC 326, “Food Bacteriology,” DASC 327, “Food Bacteriology Laboratory,” and ANSC 317, “Meat Selection, Evaluation, and Grading.” Aeriel has been a substitute lecturer and lecture assistant for ANSC 307 Honors, “Meats,” and ANSC 307, “Meats.” Her master’s work has focused on Salmonella presence in bovine lymph nodes, and she has assisted with many meat science and food safety research projects during her time at Texas A&M University. Aeriel’s service effort has included assisting with Beef 101, Pork 101, Beef 706, Camp Brisket, Barbecue Summer Camp, Introductory HACCP Course, Beyond Basics HACCP Workshop, and Enforcement Investigation and Analysis Officer training. Two leadership activities she has been involved with has been the Animal Science Graduate Student Association, as the Meat Science Section representative, and as the Animal Science representative to the Graduate and Professional Student Council serving as the Marketing Committee member. Aeriel is completing her M.S. degree under the direction of Matt Taylor and Jeff Savell.

Aeriel Belk at Beef Industry Safety Summit, 2017

Aeriel Belk at Beef Industry Safety Summit, 2017

Aeriel Belk leading product description discussion at Barbecue Summer Camp

Aeriel Belk leading product description discussion at Barbecue Summer Camp

Courtney is from Pflugerville, Texas and received her undergraduate degree in animal science from Texas A&M University. She has served as a laboratory instructor and lecture assistant for ANSC 307, “Meats” and ANSC 337, “Meat Merchandising.” Courtney was the assistant coach for the Texas A&M University Meat Science Quiz Bowl Team in 2016. In addition to assisting in a wide variety of meat science and food safety research projects, she led the carcass characteristic  assessment portion for the National Beef Quality Audit — 2016 providing leadership for the overall project. Courtney’s involvement in extension/service programs include Kroger Boot Camp, Zoetis Beef University, Pork 101, Beef 101, Beef 706, Grass-fed Beef Conference, Texas Association of Meat Processors Annual Convention, Camp Brisket, Barbecue Summer Camp, Introductory HACCP Course, Texas Aggie Meat Processing School, Texas Aggie Creative Sausage Making School, Texas 4-H Ambassadors, and Brahman Youth Association. She is completing her M.S. degree under the direction of Jeff Savell.

Courtney Boykin

Courtney Boykin leading Beef 706 cutting group

Courtney Boykin presenting at the National Beef Quality Audit Strategy Workshop

Courtney Boykin presenting at the National Beef Quality Audit Strategy Workshop

Congratulations to Aeriel and Courtney for receiving the Carpenter Award for 2016.

Students participate in Tyson Foods Beyond Fresh Meat short course

Wade Hanson, Hillary Martinez, Kayley Wall, Courtney Boykin, Spencer Tindel, and Drew Cassens at Tyson Foods Beyond Fresh Meat short course
Wade Hanson, Hillary Martinez, Kayley Wall, Courtney Boykin, Spencer Tindel, and Drew Cassens at Tyson Foods Beyond Fresh Meat short course

Wade Hanson, Hillary Martinez, Kayley Wall, Courtney Boykin, Spencer Tindel, and Drew Cassens at Tyson Foods Beyond Fresh Meat short course

Tyson Foods, Inc., hosted the first annual Beyond Fresh Meat short course in Springdale, Arkansas, February 3-5, 2017. This course offered a unique opportunity for both undergraduate and graduate students to learn about product formulation, research and development, and sensory evaluation. Meat Science grad students Courtney Boykin, Drew Cassens, Wade Hanson, Hillary Martinez, Spencer Tindel, and Kayley Wall participated in the short course.

Friday afternoon began with a welcome reception for participants that was followed by discussions about raw materials, functional ingredients, and batter and breading systems. Saturday morning started by talking about flavor and different ingredients that can be used. Participants were separated into teams and began rotations through different stations. The stations covered topics such as injection, margination, carcass utilization, batter, breading and par frying systems, formed products, and sensory techniques. At each station, participants heard from an expert in that field, watched and participated in a demonstration, and had the opportunity to ask questions. These demonstrations provided a rare, hands-on opportunity to understand common industry practice and the methodology behind them.

Batter and breading demonstration at Tyson Foods Beyond Fresh Meats short course

Batter and breading demonstration at Tyson Foods Beyond Fresh Meats short course

Saturday evening saw students divided into new groups, each with a local restaurant to visit, try, and evaluate. A wide variety of restaurants were represented, such as Mediterranean, an Irish Pub, and several identifying as Farm to Fork and locally sourced. The objective of the exercise was to focus on consumer trends, up and coming foods, and escape the comfort zone as a consumer. Dishes such as beef tartare, rack of lamb, buffalo fried chicken livers, and ahi tuna were sampled. After eating an adventurous dinner, participants relocated to a local food truck park to compare dishes and atmosphere. Food truck fare consisted of items such as a lamb burger, pizza, crepes, wontons, and safe-to-eat cookie dough.

Product sampling at Tyson Foods Beyond Fresh Meat short course

Product sampling at Tyson Foods Beyond Fresh Meat short course

Sunday morning opened with a conversation about food safety and quality assurance, followed by a recap from each team about their culinary experience from the previous night. The products produced on Saturday were evaluated using the recently discussed sensory techniques. The course concluded with a question and answer panel with the host committee where students gained insight for a career in the food industry, how to prepare for an interview, and the positives and negatives of product development.

Overall, the course exposed participants to a variety of new information, had a unique hands-on experience, and offered a valuable industry perspective. Thanks to Tyson Foods for offering such a great opportunity for students to participate in this activity.

Boykin, Eastwood, and Harris present at National Beef Quality Audit workshop

Clay Eastwood, McKensie Harris, and Courtney Boykin at the National Beef Quality Audit 2016 Strategy Workshop
Clay Eastwood, McKensie Harris, and Courtney Boykin at the National Beef Quality Audit 2016 Strategy Workshop

Clay Eastwood, McKensie Harris, and Courtney Boykin at the National Beef Quality Audit 2016 Strategy Workshop

Texas A&M University graduate students, Courtney Boykin, Clay Eastwood, and McKensie Harris, presented the initial findings of their research at the National Beef Quality Audit 2016 Strategy Workshop, which was held December 13-15, 2016 at the National Cattlemen’s Beef Association offices in Centennial, Colorado. This is the 25th anniversary of the first National Beef Quality Audit, and the strategy workshop is a key component of the audit where representatives from the beef industry, trade associations, and government agencies come together to develop the strategies that will be used to guide the beef production and marketing sectors for the near future. Department of Animal Science faculty members Ashley Arnold, Chris Kerth, Davey Griffin, Dan Hale, and Jeff Savell, principal investigators for the audit, also participated in the workshop.

Boykin led the fed steer and heifer carcass assessment phase, which consisted of obtaining in-plant data from about 9,000 beef carcasses and from camera-gathered data from about 3 million beef carcasses. She presented trends from this year’s audit and compared them to the findings of the most recent audits.

Courtney Boykin

Courtney Boykin

Courtney Boykin

Courtney Boykin

Larry Meadows, Agricultural Marketing Service, USDA, and Courtney Boykin

Larry Meadows, Agricultural Marketing Service, USDA, and Courtney Boykin

Eastwood presented information from the transportation and harvest-floor assessments for the fed steer and heifer phase of the survey. She also provided overall leadership for the Texas A&M University phase of the audit.

Clay Eastwood

Clay Eastwood

Clay Eastwood

Clay Eastwood

Chris Kerth and Clay Eastwood

Chris Kerth and Clay Eastwood

Harris led the market cow and bull phase of the audit, which was combined with the fed steer and heifer audit for the first time. The information she presented included cattle transportation and mobility, hide color and brands, carcass bruising, carcass and offal condemnations, and carcass quality characteristics. The market cow and bull information was sorted into beef and dairy catergories for comparisons purposes.

McKensie Harris

McKensie Harris

McKensie Harris and John Paterson

McKensie Harris and John Paterson

Chris Kerth, Courtney Boykin, and McKensie Harris

Chris Kerth, Courtney Boykin, and McKensie Harris

The strategies will be finalized in early 2017 and will be rolled out with the rest of the audit findings. The next presentation on the National Beef Quality Audit 2016 will be at the Cattlemen’s College at the Cattlemen’s Convention in Nashville, Tennessee in February, 2017. Final rollout of the fed steer and heifer phase of the audit will be at the National Cattlemen’s Beef Association’s Summer Meetings in July, 2017, with the rollout of the market cow and bull phase to occur at an industry meeting later in the year.

2015/2016 National Beef Tenderness Survey executive summary

AgriLife Logo
2015/2016 National Beef Tenderness Survey Executive Summary

2015/2016 National Beef Tenderness Survey Executive Summary

The Executive Summary of the latest National Beef Tenderness Survey is now available at the National Cattlemen’s Beef Association Beef Research website (www.beefresearch.org). This survey has been conducted about every five years since the early 1990s, and the findings this year show that the palatability of beef is still performing well compared to the last two surveys.

The survey was led by meat scientists in the Department of Animal Science at Texas A&M University with collaboration from meat scientists from Texas Tech University, University of Florida, Oklahoma State University, University of Missouri, and North Dakota State University. The project was funded, in part, by the Beef Checkoff and contracted through the National Cattlemen’s Beef Association.

The summary is published as a PDF and can be accessed here: 2015/2016 National Beef Tenderness Survey Executive Summary.

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

Creative Sausage Making 2014 workshop participants
Creative Sausage Making

Creative Sausage Making

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.  Whether you want to introduce a line of sausage products for your restaurant, or make your own sausage for tailgating parties, this course will help you understand the art and science of sausage making.

Creative Sausage Making 2014 workshop participants

Creative Sausage Making 2014 workshop participants

Come join the team here at Texas A&M University to learn the basics of sausage manufacturing and be able to take home some of your work to share with friends and family!  For more information, please contact Dr. Davey Griffin at dgriff@tamu.edu or  979-845-3935.