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

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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.

Meat Judging Reunion, May 6-7, 2017

Save the date, 2017 Texas A&M University Meat Judging Reunion, May 5-6, 2017
Save the date, 2017 Texas A&M University Meat Judging Reunion, May 5-6, 2017

Save The Date, Texas A&M University Meat Judging Reunion, May 5-6, 2017

The Department of Animal Science announces the Texas A&M University Meat Judging Reunion, May 5-6, 2017. Mark your calendars and look for more information about this event next spring.

Poultry 201 to be held at Texas A&M University, October 25-27, 2016

Poultry 201
Poultry 201

Poultry 201

Our colleagues in poultry science are hosting Poultry 201, October 25-27, 2016 at Texas A&M University. Go to the Poultry 201 page <www.poultry101.com/poultry201.html> for details.

Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods and equipment use/maintenance.

The organizers and administrators of Poultry 201 are Christine Alvarado, Texas A&M University, Casey Owens, University of Arkansas, and Shelly McKee, USAPEEC.

Source: Poultry 201…Marination, batter and breading.

Clay Eastwood receives Dean’s Outstanding Achievement Award for Graduate Teaching

Clay Eastwood with Vice Chancellor and Dean, Mark Hussey
Clay Eastwood with Vice Chancellor and Dean, Mark Hussey

Clay Eastwood with Vice Chancellor and Dean, Mark Hussey

Clay Eastwood received the Dean’s Outstanding Achievement Award for Graduate Teaching at a ceremony at the AgriLife Center on Thursday, September 29, 2016. This award recognizes graduate students in the College of Agriculture and Life Sciences for their outstanding contribution to teaching undergraduates.

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 has taught ANSC 307, Meats, and has served as a graduate teaching assistant for ANSC 437, Livestock and Meat Marketing and ANSC 117, Texas Barbecue for several semesters during her graduate career. These classes provide students with intensive hands-on learning opportunities related to their field. In addition, Clay has coached the Meat Science Quiz Bowl Team, which required her to recruit and train each team to compete nationally.

Bessire, and Dylan Tucker; Back row, Courtney Boykin (assistant coach), Katy Jo Nickelson, Micki Gooch, Jordan Hevner, Emily Mahalitc, Brogan Horton, and Clay Eastwood (coach)

2016 Texas A&M University Meat Science Quiz Bowl Team. Front row, Ty Robertson, Catherine Guillotte, Baylee Bessire, and Dylan Tucker; Back row, Courtney Boykin (assistant coach), Katy Jo Nickelson, Micki Gooch, Jordan Hevner, Emily Mahalitc, Brogan Horton, and Clay Eastwood (coach)

Most recently, 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.

Congratulations to Clay for her receiving this award and for her passion for teaching undergraduates at Texas A&M University.

Brogan Horton receives NAMI scholarship

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North American Meat Institute NAMIThe NAMI Scholarship Foundation announced the recipients of its 2016-2017 undergraduate scholarship awards. Nine high-performing undergraduate students received a combined total of $27,000 to pursue degrees in animal, meat and food science, or in a culinary arts program.

Brian Klopf received the Frank DeBenedetti Memorial Scholarship to continue his studies in food science at Iowa State University. Brogan Horton, who is majoring in animal science at Texas A&M; University, received the John Duyn award, while Kiersten Scott, an animal and meat science major at Texas Tech University, earned the Florence Smith Powers scholarship. Austin Hunt was awarded the Al Piccetti scholarship to pursue his bachelor of science in animal science and agricultural business at Colorado State University. Monique A. Allen received the Robert Hatoff “Center of the Plate” Memorial Scholarship to advance her studies in culinary sustainability at Kennesaw State University.

Meanwhile, Jeananne Mosher, animal science major at Colorado State University; Cole Perkins, animal and meat science major at Texas Tech University; Morgan Weinrich, animal science major at Colorado State University; and Luke Fuerniss, animal science major at Colorado State University each received NAMI Undergraduate Scholarships.

The award recipients also received funding to attend the Meat Institute Annual Meeting and Outlook Conference, scheduled to take place September 27-29, 2016, in Washington, DC. Each year, the NAMI Scholarship Foundation awards scholarships to eligible sophomores, juniors and seniors attending accredited four-year colleges or universities who are enrolled in an approved animal, meat or food science degree or culinary arts program.

Source: North American Meat Institute

Breakfast with the Fightin’ Texas Aggie Meat Judging Team

Breakfast with the Fightin' Texas Aggie Meat Judging Team, September 10, 2016
Breakfast with the Fightin' Texas Aggie Meat Judging Team, September 10, 2016

Breakfast with the Fightin’ Texas Aggie Meat Judging Team, September 10, 2016

Come have breakfast with the Fightin’ Texas Aggie Meat Judging Team at 9 AM on Saturday, September 10, 2016 before the Texas A&M University versus Prairie View A&M University football game at 11 AM that day.

Breakfast will be held at the Rosenthal Meat Center on campus. Come meet the meat judgers, read reasons, and provide inspiration as the team prepares for the upcoming fall trips.

Contact Drew Cassens at 817-713-4263 or drew.cassens15@tamu.edu for more details.