Category Archives: Improve Our Health

2015 Introductory HACCP Courses and Beyond Basic Workshops announced

The 2015 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set.  All courses are taught in the Kleberg Center at Texas A&M University in College Station, Texas. Introductory HACCP Course April 8-9, 2015 September 2-3, 2015 December 2-3, 2015 Beyond Basics: HACCP Plan Improvement Workshop May 12-13, 2015 November 5-6, 2015 For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.

Ground beef from grass-fed and grain-fed cattle: Does it matter? « Department of Animal Science

This is an article by Dr. Stephen Smith prepared for the Department of Animal Science ANSC Monthly stating his thoughts about the healthfulness of grass- versus grain-fed beef. JWS By Stephen B. Smith, Ph.D. Regents Professor, Department of Animal Science The internet is awash in websites proclaiming the nutritional benefits of ground beef from grass-fed cattle. However, researchers in the Department of Animal Science at Texas A&M University have published the only two research studies that actually compared the effects of ground beef from grass-fed cattle and traditional,… Read More →

Gill provides expertise on the use of bacteriophages in China

In November, Jason Gill visited the Jiangsu Academy of Agricultural Sciences (JAAS), located in Nanjing, China. He was invited and hosted by Dr. Ran Wang, who leads a research group in the JAAS Institute of Food Safety focusing on the safety of animal-derived foods. Dr. Wang’s group has recently become interested in the use of bacteriophages – the viruses that infect bacteria – for the control and detection of pathogenic bacteria in food animal systems, and invited Dr. Gill to consult as an expert in this area. In… Read More →

Smith presents research collaborations in South Korea

Stephen B. Smith, professor in the Department of Animal Science, traveled to the Republic of Korea (South Korea) in October and visited universities and research centers to promote information and collaborative research between South Korea and Texas A&M University. He presented “Carcass and Fatty Acid Composition of Corn-fed and Yearling-fed Angus Steers” to staff at the Hanwoo Research Center and faculty, staff and graduate students at Kunkook University in Seoul, “Beef Quality Research Projects at Texas A&M University” to faculty, staff and graduate students at Daegu University, and… Read More →

Window of Acceptability: A 25-year look back

This is the 25th anniversary of one of the most important and significant contributions that Dr. H. Russell Cross and I may have ever made to the livestock and meat industries: the development of the “Window of Acceptability.” This window not only helped demonstrate the amount of fat in meat necessary for tenderness and flavor, but also helped established upper limits so that current-day dietary guidelines for fat intake could be met. The “Window of Acceptability” was part of a presentation we made on “The Role of Fat… Read More →

Gill joins animal science department at Texas A&M University | Department of Animal Science

This news release came out in the spring, but I wanted to make sure that readers of our website knew about Dr. Gill joining the department.  JWS. COLLEGE STATION – Dr. Jason Gill has joined the faculty in the department of animal science at Texas A&M University. Gill will conduct research on the biology and application of bacteriophages, a group of viruses that preys exclusively on bacteria. “We are pleased to welcome Dr. Gill to the department and the expertise he brings in the area of phage biology,”… Read More →

2014 Introductory HACCP Courses and Beyond Basic Workshops announced

The 2014 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set.  All courses are taught in the Kleberg Center at Texas A&M University in College Station, Texas. Introductory HACCP Course May 6-7, 2014 August 28-29, 2014 December 2-3, 2014 Beyond Basics: HACCP Plan Improvement Workshop May 8-9, 2014 November 6-7, 2014 For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.

Creative Sausage Making workshop scheduled for October 11-12, 2013

Creative Sausage Making, to be held on at the Rosenthal Meat Center on the campus of Texas A&M University on October 11th-12th, 2013, was developed by the processed meats experts at Texas A&M AgriLife after numerous requests for a basic sausage course that would allow a “first timer” to be successful, or a “seasoned” veteran to pick up some new tips. The hands-on workshop will engage participants in important aspects of sausage making from meat selection, ingredients, casings, stuffing, equipment, processing and final finished product. Participants will manufacture their own sausages (smoked and fresh sausage) and have an opportunity to take… Read More →