Author: elisabeth.button
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The science behind Texas barbecue
Texas A&M AgriLife elevates the barbecue industry through meat science teaching, research and outreach Read more on AgriLife Today.
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Brisketeers, students bring science to barbecue
Troubadour Festival draws thousands for food and music at Aggie Park while Texas A&M educates Read more on AgriLife Today.
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Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University
If you need to be HACCP trained, this workshop fulfills all the requirements. This course is accredited by the International HACCP Alliance.
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Aggies participate in 2022 Houston BBQ Festival
A group of Aggies involved in the Texas Barbecue program at Texas A&M University participated in the 2022 Houston BBQ Festival, which was held in the Humble Civic Center Arena in Humble, Texas on Sunday, April 3, 2022. Those in attendance from Texas A&M University were faculty Davey Griffin, Ray Riley, Jade Cooper, and Jeff Savell,…
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Dark-cutting beef
To understand “dark-cutting beef,” it is necessary to understand how the bright red color of beef occurs. At death, the muscle attempts to maintain all normal activities. To do so, it must have energy in the form of ATP. To get ATP, it breaks down glycogen through postmortem glycolysis. A by-product of postmortem glycolysis is…
