Meat Science Extension
About meat science extension
Texas A&M University’s Meat Science Extension program plays a crucial role in bridging the gap between research and practical applications in the meat industry.
Our Extension specialists provide valuable resources, training and expertise to meat processors, producers and consumers. They also work to improve operational efficiency, ensure food safety and enhance product quality.
By addressing challenges such as sustainability and consumer preferences, our specialists ensure industry stakeholders can adapt and thrive in the industry. This hands-on, community-focused approach supports the meat industry’s growth and fosters a safer, more sustainable food supply chain.
Extension programs
Meat science Extension programs aim to spread the latest knowledge and innovative techniques to farmers, ranchers and others involved in the field. They use workshops, seminars and on-site consultations to share the latest scientific findings and best practices in the field. They also translate complex scientific findings into actionable guidance.
Resources from past extension workshops
See resources from past workshops:
- Making Sense Out of Ground Beef Labeling by Davey B. Griffin
- Meat Perspectives in Meat+Poultry Magazine by Kerri Gehring and Jeff Savell
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,…
