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.

AMSA honors Dr. Wesley Osburn as the 2016 AMSA Processing Award Winner | Animal Science

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Dr. Larry Hand '80 of Smithfield Foods and Dr. Wes Osburn (photo by Davey Griffin)

Dr. Larry Hand ’80 of Smithfield Foods and Dr. Wes Osburn (photo by Davey Griffin)

The American Meat Science Association has announced that Dr. Wesley Osburn, Associate Professor of Animal Science at Texas A&M University, is the recipient of the 2016 Meat Processing Award. The award is sponsored by Smithfield Foods, Inc. Dr. Osburn was honored at a special awards banquet at the AMSA 69th Reciprocal Meat Conference on Tuesday, June 21, 2016 in San Angelo, Texas.

Dr. Wesley N. Osburn, Associate Professor in the Department of Animal Science at Texas A&M University, has a passion for all things related to meat processing—whether it is in the classroom helping students learn about this fascinating aspect of the meat industry, in the research and development laboratory making new products, or in the field helping manufacturers improve their processes or to solve some problem—making him one of the top educators in this area.

Dr. Osburn is a master teacher who brings to the classroom a tremendous knowledge of processed meats based on both scientific principles and extensive practical applications. He has taught a wide variety of courses at Michigan State University and Texas A&M University, and he provides a great background to his students so that they not only understand fundamental aspects of processed meats, but also understand how to implement these in commercial settings.

Source and the remaining of the article: AMSA honors Dr. Wesley Osburn as the 2016 AMSA Processing Award Winner | Animal Science

Dr. Rhonda K. Miller Awarded 2016 American Society of Animal Science Meats Research Award | Animal Science

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Dr. Rhonda K. Miller receiving the American Society of Animal Science Meats Research Award

Dr. Rhonda K. Miller receiving the American Society of Animal Science Meats Research Award

Contact: Kim Schoonmaker, 217-356-9050 ext. 4, kims@asas.org

Dr. Rhonda K. Miller has been named the recipient of the 2016 American Society of Animal Science (ASAS) Meats Research Award by the ASAS during its annual meeting this week in Salt Lake City, Utah.

Dr. Miller grew up on a livestock/crop operation in Holyoke, CO and earned her B.S., M.S., and Ph.D. from Colorado State University. She conducted her Ph.D. research at the U.S. Agricultural Research Service Meat Animal Research Center in Clay Center, NE. Dr. Miller was Director of Research for Monfort, Inc. and developed over 300 meat products. She joined the Department of Animal Science at Texas A&M University in 1988 as an Assistant Professor. As a Professor in Meat Science, Dr. Miller teaches undergraduate and graduate courses in Meat and Sensory Science and is Director of the Sensory Testing Facility. Her research has focused on pre- and post-harvest factors affecting the palatability and quality of red meat, development of automated grading technology, and the use of non-meat ingredients to improve meat quality. Currently, she is examining consumer attitudes and acceptance of beef flavor. She has published 118 journal articles, 60 extension publications, 148 abstracts, 8 book chapters, trained 60 graduate students, and obtained $10 million in grant dollars. She is active in the ASAS and is president-elect of the American Meat Science Association.

The ASAS Meats Research Award stimulates research excellence in meat science. The research upon which the award is based is either basic or applied research in any phases of meat science and published in the 10 years immediately preceding the award. The ASAS Meats Research Award is sponsored by Elanco Animal Health.

The ASAS is a professional organization that serves more than 6,000 students, animal scientists, and producers around the world.

Source: Dr. Rhonda K. Miller Awarded 2016 American Society of Animal Science Meats Research Award | Animal Science