Pork 101 to be held at Texas A&M University

Hillary Henderson and Leslie Frenzel leading Pork 101 cutting group
Hillary Henderson and Leslie Frenzel leading Pork 101 cutting group

Hillary Henderson and Leslie Frenzel leading Pork 101 cutting group

Texas A&M University will again host one of the PORK 101™ workshops on June 1 through 3, 2016. 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 is sponsored by Elanco 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).

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

Wednesday, June 1 – Friday, June 3, 2016
Texas A&M University, College Station, Texas

Daily Schedule
Wednesday: 10:00am -6:00pm
Thursday: 7:30am – 8:00pm
Friday: 7:30am – noon

Registration

Registration for AMSA, AAMP, ASAS, NAMI and SMA members is $800. Non-member registration is $950. AMSA student registration is $300. 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://www.meatscience.org/events-education/pork-101 or contact Deidrea Mabry.

Hillary Henderson receives Edwards Teaching Award

Hillary Henderson
Hillary Henderson

Hillary Henderson

Hillary Henderson, a M.S. student in Meat Science in the Department of Animal Science at Texas A&M University, was one of three students who received the Ronnie L. Edwards Graduate Student Teaching Award at the department’s Christmas Dinner and Award’s Ceremony on December 17, 2015. Hillary is from Alvin, Texas, and she received her undergraduate degree in animal science at Texas A&M University.

Winners of the Ronnie L. Edwards Graduate Teaching Award with members of the Edwards family

Winners of the Ronnie L. Edwards Graduate Teaching Award with members of the Edwards family

Hillary is a lab instructor in ANSC 307 “Meats” and serves as the graduate assistant for ANSC 117 “Texas Barbecue.” While teaching what all is involved in ANSC 307 would be enough to qualify most graduate students for this award, Hillary has excelled in leading ANSC 117, “Texas Barbecue,” for the past two years. ANSC 117 is the course for incoming freshmen designed to help them with the transition from high school to college. It is a one-hour course, but for all of the steps that are involved from the weekly planning meeting to the cooking and preparation of each week’s food and finally to interacting with 28 freshmen and all of the teaching assistants during the class each Friday afternoon, it is much more than that. Hillary’s teaching ratings and comments from students speak to her excellence in all that she does with students. Hillary also has served as an assistant coach for the Texas A&M University Meat Science Quiz Bowl Team.

Hillary Henderson preparing guacamole for ANSC 117, Texas Barbecue

Hillary Henderson preparing guacamole for ANSC 117, Texas Barbecue

Hillary helps with the many activities associated with the extension/outreach/public service program at the university. She provides great leadership for programs such as Beef 101, Beef 706, Pork 101, Barbecue Summer Camp, Camp Brisket, and Creative Sausage Making. Hillary is currently working on the National Beef Tenderness Survey for her master’s thesis.

Hillary Henderson

Hillary Henderson

The Ronnie L. Edwards Graduate Teaching Award was created in remembrance of Dr. Edwards, who served as associate head for the Department of Animal Science and spent more than two decades working with graduate students. One of his major activities was coordinating the teaching assistantships for the department, helping to ensure the best graduate teachers possible for the courses taught.

 

Meat Science Quiz Bowl informational meeting

Front row: Drew Cassens, David-Elias Bayona, Mitch Rando, and Andrew Fry. Back row: Clay Eastwood, Hillary Henderson, Ashley Corona, Emily Mahalitc, Courtney Boykin, Brogan Horton, Kaylee McIntosh, and Helen Kline
Front row: Drew Cassens, David-Elias Bayona, Mitch Rando, and Andrew Fry. Back row: Clay Eastwood, Hillary Henderson, Ashley Corona, Emily Mahalitc, Courtney Boykin, Brogan Horton, Kaylee McIntosh, and Helen Kline

Texas A&M University Meat Science Quiz Bowl Team — Front row: Drew Cassens, David-Elias Bayona, Mitch Rando, and Andrew Fry. Back row: Clay Eastwood, Hillary Henderson, Ashley Corona, Emily Mahalitc, Courtney Boykin, Brogan Horton, Kaylee McIntosh, and Helen Kline

Howdy!

It’s that time of year! We are seeking ambitious undergraduate students interested in participating in the Intercollegiate Meat Science Quiz Bowl Competition. The event is hosted annually by the American Meat Science Association (AMSA) at the Reciprocal Meat Conference (RMC), which will be held at Angelo State University in San Angelo, Texas on June 19-22, 2016. The competition seeks to facilitate interaction among students from different universities, stimulate student’s desire to accumulate and retain knowledge, and to provide a forum for universities to engage in friendly competition.

If you are interested in Meat Science, and are looking for a fun and challenging way to increase your knowledge base, please consider signing up. There will be an informational meeting at 5:30 PM, Wednesday, February 3, 2016 in the Rosenthal Meat Center Room 100. Pizza and drinks will be provided. Please contact Clay Eastwood (leastwood@tamu.edu) for more information. Dr. Dan Hale (dhale@tamu.edu) is the Meat Science faculty coordinator for the team.

The Meat Science Quiz Bowl Team is a fun and encouraging way to learn about all topics associated with Meat Science. The team is comprised of undergraduate students who are interested in a competitive knowledge-based forum on Meat Science topics. The team begins practice during the spring semester in the evenings, two to three times a week. As the competition gets closer, the team may practice more.

Yeater and Waters receive Carpenter Award

Michael Yeater and Crystal Waters, 2015 recipients of Carpenter Award
Michael Yeater and Crystal Waters, Carpenter Award winners

Michael Yeater and Crystal Waters, Carpenter Award winners

Michael Yeater and Crystal Waters, Ph.D. 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 at the department’s Christmas Dinner and Awards Ceremony on December 17, 2015. 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.

Michael is from Coahoma, Texas and is working on his Ph.D. under Wes Osburn. He has been involved in a variety of teaching activities including ANSC 667, Industrial Processed Meat Operations, ANSC 689, Quality Food Systems, as well as guest lectures in a number of undergraduate and graduate classes. Michael has conducted or assisted with many different research projects during his time here at Texas A&M including those related to quality, shelf-life, and safety. His work in helping with Aggie Meat Processing Technology School, Creative Sausage Making, Pork 101, Texas Association of Meat Processors Pre-Convention Processing Workshop, and serving as a product show judge at the Texas Association of Meat Processors Convention and the Wisconsin Association of Meat Processors show his commitment to extension/outreach/public service efforts of the university.

Crystal is from Fort Bragg, California and is working on her Ph.D. under Rhonda Miller and Jeff Savell. Crystal’s teaching activities have included serving as a lab instructor and teaching assistant in ANSC 117, Texas Barbecue; ANSC 307, Meats; ANSC 447, Advanced Meat Science; ANSC 337, Meat Merchandising; ANSC 317, Meat Selection, Evaluation, and Grading, and working with the Meat Judging Team serving as assistant coach in 2013 and as the coach of the 2014 Reserve National Champion Team. Crystal was recognized for her outstanding teaching by receiving the Ronnie L. Edwards Graduate Student Teaching Award in 2014. Her research activities include various quality and product development projects, and her extension/outreach/public service activities include Beef 101, Beef 706, Pork 101, 4-H Ambassador Program, Aggie Processed Meat School, Creative Sausage Making, Camp Brisket, Barbecue Summer Camp, Grassfed Beef Conference, and as a Product Show Judge for the Texas Association of Meat Processors Convention.

Congratulations to Michael and Crystal for receiving the Carpenter Award for 2015.

Riley receives Vice Chancellor Award in Excellence

Cindy Riley, Ray Riley, Julianne Riley, and Patrick Frenzel (photo by Davey Griffin)
Cindy Riley, Ray Riley, Julianne Riley, and Patrick Frenzel (photo by Davey Griffin)

Cindy Riley, Ray Riley, Julianne Riley, and Patrick Frenzel (photo by Davey Griffin)

Ray Riley ’79, manager of the Rosenthal Meat Center and longtime member of the Department of Animal Science at Texas A&M University, received the Vice Chancellor’s Award in Excellence for Technical and Programmatic Staff for 2015 at a ceremony at the AgriLife Center on January 14, 2016. The Vice Chancellor’s Awards in Excellence were established in 1980 and recognize the commitment and outstanding contributions of faculty and staff across Texas A&M AgriLife.

Clayton Riley, Alyssa Riley, and Ray Riley

Clayton Riley, Alyssa Riley, and Ray Riley

Ray was commended for his work in coordinating all production and compliance activities at the Rosenthal Center including slaughtering, fabrication, processing, and meat inspection. In addition, he was praised for the work he does to manage the retail sales and center’s teaching research, and extension/outreach programs make the Rosenthal Center such a key factor in so much that happens in the department.

Ray Riley grading a beef carcass

Ray Riley grading a beef carcass

In addition to his management skills, Ray was recognized for his teaching accomplishments. For over 30 years, he has served as the substitute lecturer and laboratory coordinator in ANSC 307, Meats, and he developed and teaches ANSC 337, Meat Merchandising each spring. In 2009, Ray and Jeff Savell began teaching what is now called ANSC 117, Texas Barbecue, a course designed to help freshmen make the transition from high school to college more easily. The number of student workers who have come through the Rosenthal Center over the years has given Ray the opportunity to mentor and develop many future and current industry leaders. His work with the Texas A&M University Meat Judging Team and his mentorship of meat science graduate students show his dedication to the development of students.

Alec Lucas and Ray Riley

Alec Lucas and Ray Riley

Ray Riley and Jeff Savell with ANSC 117, Texas Barbecue class, 2015

Ray Riley and Jeff Savell with ANSC 117, Texas Barbecue class, 2015

One supporter stated this:

“From a research standpoint, Ray makes sure that the Rosenthal Center is well equipped and ready to go for any research needs we may have. This is especially important as we conduct a tremendous amount of research using this facility. In addition, Ray’s contributions to our extension/public service efforts at the Rosenthal Center are equally important in all that we do. Truly, Ray’s influence is so widespread because of his many different teaching. research, and extension activities, and our department, college, and university are well served because of his devotion to everything he does.”

Congratulations to Ray for receiving this very prestigious award!

Creative Sausage Making workshop scheduled for January 15-16, 2016

Creative Sausage Making 2014 workshop participants
Creative Sausage Making

Creative Sausage Making

The next session of Creative Sausage Making is scheduled for January 15-16, 2016. 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.

We are still negotiating with a couple of the local hotels for our room block, so we will be sending that information along with the schedule of events to all registrants soon. For travel plans, the workshop will follow a similar schedule to previous years, beginning early on the 15th and finishing early afternoon on the 16th.

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.

2016 Introductory HACCP Courses and Beyond Basic Workshops announced

Kerri Gehring assisting participants
Kerri Gehring assisting participants

Kerri Gehring assisting participants

The 2016 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set. All courses are taught in the Kleberg Center on the campus of Texas A&M University in College Station, Texas by Kerri Gehring and Jeff Savell from the Department of Animal Science .

Introductory HACCP Course

March 9-10, 2016
August 31-September 1, 2016
November 30-December 1, 2016

Beyond Basics: HACCP Plan Improvement Workshop

May 24-25, 2016
November 3-4, 2016

For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.

Beef 101 dates announced for 2016

Beef 101 participants with Leslie Frenzel and Kayla Nelson Hendricks
Beef 101 participants with Leslie Frenzel and Kayla Nelson Hendricks

Beef 101 participants with Leslie Frenzel and Kayla Nelson Hendricks

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 been conducted since 1989 and has become known as the leading educational program for basic information about the beef industry provided anywhere in the United States.

Ray Riley demonstrating beef harvest in Beef 101

Ray Riley demonstrating beef harvest in Beef 101

Brant Poe demonstrating live animal evaluation in Beef 101

Brant Poe demonstrating live animal evaluation in Beef 101

Beef 101 is taught by faculty, staff, and students in the Department of Animal Science at Texas A&M University and is conducted in the Rosenthal Meat Center and the O.D. Butler Animal Science Complex. Beef 101 is now offered four times yearly, and here are the dates for 2016:

  • May 17-19, 2016
  • June 28-30, 2016
  • August 24-26, 2016
  • December 7-9, 2016

Registration information will be posted in early 2016. For more information, go to the Department of Animal Science page for Beef 101, or contact Dr. Davey Griffin at dgriff@tamu.edu. Please email Dr. Griffin if you wish to be put on an email list to receive news about registration for the course.

Graduate students gain leadership skills in Beef 706

Courtney Boykin leading cutting group in Beef 706
Courtney Boykin leading cutting group in Beef 706

Courtney Boykin leading cutting group in Beef 706

Meat Science graduate students gain valuable leadership skills by working with programs such as Beef 706. Beef 706 is sponsored by the Texas Beef Council on behalf of the Beef Checkoff, is hosted by the Department of Animal Science, and is a producer-education program where those in the beef production industry learn first-hand about the ultimate product they are producing. Each class enlists the help of graduate students to lead the cutting groups where a side of beef is cut into its wholesale parts. Graduate students hone their teaching skills working with these programs, and cattle producers are taught by the next generation of scientists, educators, and industry leaders.

Here are some photos of the grad students in action at the most recent Beef 706, held in College Station, on November 3-4, 2015.

Clay Eastwood

Clay Eastwood

Hillary Henderson

Hillary Henderson

 

Courtney Boykin

Courtney Boykin

Mark Frenzel

Mark Frenzel

McKensie Harris

McKensie Harris

Drew Cassens

Drew Cassens

Crystal Waters

Crystal Waters

Aeriel Belk

Aeriel Belk

Dr. Temple Grandin visits Texas A&M University

Dr. Temple Grandin lecturing in ANSC 107
Dr. Temple Grandin lecturing in ANSC 107

Dr. Temple Grandin lecturing in ANSC 107

Dr. Temple Grandin, professor of animal science at Colorado State University, noted animal handling, behavior, and welfare specialist, and an inspiration and champion for those who are autistic, visited the Department of Animal Science at Texas A&M University, from October 19-22, 2015. During her visit, she lectured in several classes, visited with faculty and students, and gave a lecture entitled, “It Takes All Minds,” to an overflowing audience. Her visit was sponsored by the E.M “Manny” Rosenthal Chair in Animal Science.

Lectures

Dr. Grandin lectured in two sections (Shawn Ramsey and Leslie Frenzel) of ANSC 107, General Animal Science entitled, “Maintaining High Welfare Standards.” For ANSC 437, Marketing and Grading of Livestock and Meat, Dr. Grandin gave a lecture entitled, “Low Stress Animal Handling.” For ANSC 447, Advanced Meat Science and Technology, Dr. Grandin discussed “Humane Stunning of Livestock.”

Dr. Grandin also gave some informal lectures and conducted some question and answer sessions in ANSC 317, Meat Selection, Evaluation, and Grading, ANSC 402, Explore Animal Industries, and 489, Special Topics in Current Issues in Animal Agriculture. She also gave the Department of Animal Science Seminar, which was entitled, “Animal Welfare and Society Concerns,” and was held at the Thomas G. Hildebrand, DVM ’56 Equine Complex.

Dr. Temple Grandin lecturing in ANSC 107

Dr. Temple Grandin lecturing in ANSC 107

Dr. Temple Grandin lecturing in ANSC 107

Dr. Temple Grandin lecturing in ANSC 107

One of the special features after each lecture was the number of students who would line up to introduce themselves to Dr. Grandin and ask for a photo or autograph. She always took the time to visit with students and pose for each photo requested.

Students taking photos with Dr. Temple Grandin

Students taking photos with Dr. Temple Grandin

Dr. Temple Grandin visiting with student after ANSC 107 class

Dr. Temple Grandin visiting with student after ANSC 107 class

Visits with students

There were several opportunity for graduate and undergraduate students to have breakfast, lunch or dinner with Dr. Grandin during her stay. All of the students were thrilled to get the chance to meet with her during these times, and each one stated how special this chance to spend so much quality time with her was to them.

Dr. Temple Grandin having breakfast with students

Dr. Temple Grandin having breakfast with students

Emily Bauer, Dr. Temple Grandin, Cord Weinheimer, Kayla Stults, and Macee Prause

Emily Bauer, Dr. Temple Grandin, Cord Weinheimer, Kayla Stults, and Macee Prause

Breakfast meeting with students

Breakfast meeting with students

Libby Schneider, Christina Borquez, Janelle Saldaña, Rebecca Anderson, Dr. Temple Grandin, Elizabeth Moss, Dani Thompson, Katheryn Giese, Jeff Savell

Libby Schneider, Christina Borquez, Janelle Saldaña, Rebecca Anderson, Dr. Temple Grandin, Elizabeth Moss, Dani Thompson, Katheryn Giese, and Jeff Savell

Dr. Temple Grandin having dinner with the meat judging team

Dr. Temple Grandin having dinner with the meat judging team

“It Takes All Minds”

The major event during Dr. Grandin’s visit was her “It Takes All Minds” presentation. Her talk focused on how we each have unique minds that allow us to perform different tasks and how when we come together as groups, we can work most efficiently. Dr. Grandin has given a version of this talk to general audiences, major corporations, and as a TED Talk, which has had over 3 million views to date.

Dr. Temple Grandin presenting her talk, "It Takes All Minds," to a packed room in the Kleberg Animal and Food Science Center

Dr. Temple Grandin presenting her talk, “It Takes All Minds,” to a packed room in the Kleberg Animal and Food Science Center

Future plans

Dr. Grandin returned to Colorado after her trip here, but soon she will be back on the road lecturing and visiting people in the livestock industry and autism community. We have tentatively set the week of October 23, 2017 as the next time that Dr. Grandin will visit Texas A&M University.