We are using Google as our search engine. Search our Web Site to obtain specific information.
Removing Risk: Developing Best Practices for the Removal of S.R.M.'s Drs. Kerri Harris and Jeff Savell wrote this article for the March 2004 issue of Meat & Poultry Magazine. Thanks to Meat & Poultry Magazine for a digital reprint of the article.
BSE Resource in English. (Updated, February, 2004)
BSE Resource in Spanish. (Translated into Spanish, July, 2004)
The National Meat Association's background information on BSE is now available in English and Spanish in PDF form, prepared by the Meat Science Section at Texas A&M University.
Texas A&M University Meat Judging Program Donor Appreciation
Thanks to generous financial support from friends of Texas A&M and the meat science program, former meat judging team members and coaches, and Texas A&M faculty and staff, the Meat Judging Program at Texas A&M continues to thrive! Engraved plaques recognizing these donors are also displayed in the Rosenthal Meat Science and Technology Center at Texas A&M
The Beef, Pork, Lamb, and Veal CARDS (computer assisted retail decision support) software programs are available now for downloading.
Learn the facts about ground beef and the terms used to describe it. Ground Beef Tips.
The Department of Animal Science Extension Group has a new page. Check it out.
An overview of how to grade beef carcasses.
This is the report from Beef Customer Satisfaction I. It is a 
.
The Rosenthal Lecture Series is held annually in the fall. The next lecture series is scheduled for November 10, 2007 in Room 113 Kleberg Center.
This workbook used by many universities and colleges across the U.S. has been completely revised and updated again in January 2000. This is the lab manual that is used in ANSC 307 at Texas A&M University.
We have posted our Journal of Animal Science publications since 1996 in form. Find these on the Research page.
The 1998 figures are in and can be accessed at Per Capita Meat Consumption, 1960-1998.
Copies of the Rosenthal Center's HACCP plans are available in PDF form as well as Microsoft Word templates for people to use to write or update HACCP plans.
Critical Control Point (CCP) Decision Tree
Try out this interactive CCP Decision Tree.
Federal Register PR/HACCP documents
This is a page that will continue to grow with new information on the Pathogen Reduction/HACCP final rule.
Ever wanted to know about aging meat? Dark cutters? What does HACCP stand for? The FAQs page will be growing with more answers to those questions we get on a routine basis.
| Home | People | What's New | Teaching | Research | Extension | Rosenthal Center | On-Campus | Elsewhere | FAQs |