Meat Science
Educating meat scientists, advancing research and serving the public
Texas A&M University’s Rosenthal Meat Science and Technology Center is the hub for education, research and extension work.
At Rosenthal, students gain thorough knowledge and practical experience through research, hands-on training and industry collaboration. Besides academic courses, our meat science programs include research to advance knowledge in critical areas. And our extension team translates that research into useful applications in the meat industry.
Jeffrey Savell, vice chancellor for Texas A&M AgriLife and dean of the College of Agriculture and Life Sciences, explains the science of barbecuing.
Rosenthal meat science programs
Teaching
Texas A&M meat science classes involve rigorous instruction and practical, hands-on experiences. Our expert faculty members equip students with a comprehensive understanding of the field. Topics include meat chemistry, microbiology, processing techniques and quality control.
Extension
Meat science extension specialists translate advanced research into practical applications for the meat industry. Our team works directly with producers, processors and industry stakeholders to improve meat quality and safety.
Research
Our researchers focus on various critical meat science areas, including meat quality, safety and sustainability.
They explore the impacts of genetics and processing techniques on meat products. They also strive to enhance meat flavor, tenderness and nutritional value in the face of environmental and economic challenges.
Meat science updates
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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…
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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,…
