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Recent Posts
- Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University May 22 -23, 2024
- 2021 Center of the Plate Training held at Texas A&M University
- October, the start of dark cutting beef season
- 2020 Introductory HACCP Courses and Beyond Basics Workshops announced
- 2019 Center of the Plate Training held at Texas A&M University
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Seminars and Workshops
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Rosenthal Meat Center
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Companion websites
Monthly Archives: September 2013
BEEF Top 50 Industry Leaders includes Murphey, Smith, and Cross
BEEF Magazine, in commemoration of its 50th anniversary, compiled a list of the 50 Top Industry Leaders. We are pleased that three of the members of this list are part of the rich history of the Meat Science Section in the Department of Animal Science at Texas A&M University: Charles E. Murphey, Gary, C. Smith, and H. Russell Cross. Here are the posts capturing the highlights and contributions of these three leaders. We are blessed that these three men devoted so many years of their careers in the… Read More →
BEEF Honors 50 Top Industry Leaders | H.R. Cross
To commemorate its 50 year anniversary, BEEF Magazine has recognized 50 top beef industry leaders. H. Russell Cross has spent much of his career at Texas A&M University, and we celebrate his inclusion in this prestigious list. JWS The contributions of H. Russell Cross to the beef industry include some of the most significant food-safety measures adopted in the latter half of the 20th century. Currently serving as a professor and head of the Texas A&M University (TAMU) Department of Animal Science, Cross boasts 40 years of experience in the… Read More →
BEEF Honors 50 Top Industry Leaders | G.C. Smith
To commemorate its 50 year anniversary, BEEF Magazine has recognized 50 top beef industry leaders. Gary C. Smith spent much of his career at Texas A&M University, and we celebrate his inclusion in this prestigious list. JWS Gary Smith is a distinguished professor emeritus of the Department of Animal Science at Colorado State University (CSU), where he occupied the Monfort Endowed Chair in Meat Science from 1990 until his retirement in 2010. Smith is an accomplished researcher, a gifted teacher and legendary mentor to students, professors and technical specialists throughout… Read More →
BEEF Honors 50 Top Industry Leaders | C.E. Murphey
To commemorate its 50 year anniversary, BEEF Magazine has recognized 50 top beef industry leaders. Charles E. Murphey spent part of his career at Texas A&M University, and we celebrate his inclusion in this prestigious list. JWS Charles E. Murphey was considered for more than two decades to be the nation’s authority on livestock and meat standards and specifications. Murphey, who died in 1988, served for 35 years as a livestock and meat marketing specialist for USDA. He observed in the 1940s that livestock, carcasses and meat were… Read More →
Creative Sausage Making workshop scheduled Oct. 11-12 at Texas A&M | AgriLife Today
More information about the Creative Sausage Making workshop. Writer: Blair Fannin, 979-845-2259, [email protected] Contact: Dr. Davey Griffin, 979-845-3935, [email protected] COLLEGE STATION – A Creative Sausage Making workshop is scheduled Oct. 11-12 at the Rosenthal Meat Science and Technology Center at Texas A&M University in College Station. The workshop will teach the basics of sausage making and is open to both beginning and novice sausage makers. “This hands-on workshop will engage participants in important aspects of sausage making from meat selection, ingredients, casings, stuffing, equipment, processing and final finished… Read More →
Comparisons between Halal and Kosher meat
Worldwide, there is a great need to provide certain religious groups with meat that complies with strict religious standards of production. For the Islamic consumer, Halal meat is what is required, whereas for the Jewish consumer, Kosher is what is “fit and proper.” Kosher and Halal is a lecture in ANSC 307, and this page is one of the most viewed on our website, which signifies the importance of this subject to many people. There are many questions about the similarities and differences between Halal and Kosher, and… Read More →
Discolored edges on beef briskets | Texas Barbecue
Discolored edges on beef briskets Posted by Jeff Savell at Texas Barbecue It is not uncommon these days to pick up a vacuum packaged brisket at a grocery store and see a discolored edge on it. This discoloration may be subtle or it may be quite distinct and is usually gray or brown, which contrasts with the purple color of the meat in the vacuum package (the meat will turn red when removed from the package and exposed to oxygen). The reason for this discoloration is that this… Read More →
Meat Science Laboratory Manual by Jeff Savell & Gary Smith
Meat Science Laboratory Manual Jeffrey W. Savell and Gary C. Smith 8th edition, Jan.2009, 220 pages, $42.95 ISBN 978-0-89641-470-9 Meat Science is a complex field of study. The quality and composition of the final consumer meat product will be influenced by a variety of factors that happen before and after slaughter, and by the method(s) used to process and package the product. Knowledge of these factors and how they can be influenced is key to ensuring that meat continues to be a safe, high quality food product for… Read More →
Wiley: Handbook of Meat, Poultry and Seafood Quality, second edition – Leo M. L. Nollet, Terri Boylston, Feng Chen, et al.
Handbook of Meat, Poultry and Seafood Quality, second edition Leo M. L. Nollet (Editor), Terri Boylston (Associate Editor), Feng Chen (Associate Editor), Patti Coggins (Associate Editor), Grethe Hydlig (Associate Editor), L. H. McKee (Associate Editor), Chris Kerth (Associate Editor) ISBN: 978-0-470-95832-2 Hardcover, 576 pages September 2012, Wiley-Blackwell A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent… Read More →
Wiley: The Science of Meat Quality – Chris R. Kerth
The Science of Meat Quality Chris R. Kerth (Editor) ISBN: 978-0-8138-1543-5 Hardcover, 312 pages May 2013, Wiley-Blackwell Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to… Read More →