2019 Creative Sausage making Course at Texas A&M

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2019 Creative Sausage Making participants, assistants and instructors behind coolers full of the sausage they made.

The sixth annual Creative Sausage Making class was held on January 11-12, 2019 at the Rosenthal Meat Center. CSM is a joint venture between  the Meat Science Section of the Department of Animal Science at Texas A&M University and Texas A&M AgriLife Extension Service.   Thirty participants, representing barbecue companies, foodservice distributors, retailers, chefs and backyard enthusiasts came to learn sausage production from start to finish.

Dr. Osburn led the classroom discussions and presented the science behind sausage manufacturing.

During the program, participants learned the science of basic sausage production, differences in casing types, sausage cooking/smoking and food safety.  With the assistance of Meat Science graduate students and faculty, and additional technical support from Rick Fitzgerald (A.C. Legg) and Greg Mueller (World Casing Corporation), participants formulated their own batches of both fresh and cured/smoked sausage, stuffed them in natural casings and prepared them for packaging or cooking.

Trent Schwartz helped participants develop their spice blend to make fresh sausage.

Dr. Osburn kept a watchful eye over the tables as the participants formulated their seasonings.

Martin Wu weighed raw materials for his group.

Our new friends from Alabama grinding raw materials.

Zena Hicks overseeing raw material grinding.

Rick Fitzgerald with A.C. Legg has assisted with teaching at Creative Sausage Making and has provided spices for use during the camp and for the participants to take home with them. He has been providing this service every year since we began hosting the workshop.

Greg Mueller with World Casing Corporation provided the natural casing used at the workshop and was there to provide assistance to participants as well as the instructors during the laboratories.

Hanna Laird working with her group during Creative Sausage Making.

Kathy Modrow assisting Mackensie Ditta.

Kayley Wall working with her group.

Eric Hamilton overseeing sausage linking.

Kayley Wall teaching sausage linking.

Martin Wu helping to stuff and link.

Sausage linking.

John Baker running the stuffer.

Brogan Horton helping her group stuff.

Dr. Osburn advising

Fresh sausage made by CSM participants.

Fresh sausage made by CSM participants.

After the sausage was made, the students assisting with the program took over.  They made sure that each participant’s product was properly labeled, then the fresh sausage was chilled and packaged.  The cured/smoked products were hung on sticks, placed on a smokehouse truck and cooked in the smokehouse at the Rosenthal Meat Center.  When the products were  cooking and chilling, the products were packaged, matched with each person’s fresh sausage and placed in individual Texas A&M coolers for distribution.

Starting off Day 2, Dr. Matt Taylor and his students led the class through some practical ways to maintain food safety as they take their newly developed sausage making skills back home.

Dr. Wes Osburn and Dr. Davey Griffin led and coordinated the program, respectively.  A tremendous group of Meat Science graduate and undergraduate students started preparing for the course earlier in the week by making example batches of each of the sausage products available for participants to make during the workshop.  The products that they made were sampled during the last day of the program to give participants a better idea of what to expect from their own products when they got back home.

It takes a great deal of help and service to make workshops a success.  Students involved in making products, leading groups, cleaning the lab and helping with all the behind-the-scenes activities included Chi-heng (Martin) Wu, Eric Hamilton, Brogan Horton, Hannah Laird, Kathy Modrow, Cassie Peña, Jacob Valenta, Kayley Wall, Morgan Foster, Zena Hicks, Rory James, Trent Schwartz, Holly Sanders, Wilsey Wendler, Ty Robertson and many others.  Without their help, none of this would be possible.

TAMU Crew at CSM

The Creative Sausage making class has been conducted each January for the past six years.  If you are interested in coming to the next class, email Dr. Davey Griffin at dgriff@tamu.edu to be put on the advance notice list for next year’s course.

Understanding USDA beef quality grades factsheet available

Understanding USDA beef quality grades

Understanding USDA beef quality gradesWe have prepared a factsheet entitled, Understanding USDA beef quality grades, for those who are interested in learning more about the USDA beef quality grades.

Understanding USDA beef quality grades

Citation for this factsheet:

Griffin, D. B., and J. W. Savell. 2018. Understanding USDA beef quality grades. https://meat.tamu.edu/files/2018/10/Understanding-USDA-beef-quality-grades.pdf (Accessed October 26, 2018.)

Papers presented at ICoMST 2018 in Melbourne, Australia

Ashley Arnold presenting her work at the 64th International Congress of Meat Science and Technology in Melbourne, Australia
Ashley Arnold presenting her work at the 64th International Congress of Meat Science and Technology in Melbourne, Australia

Ashley Arnold presenting her work at the 64th International Congress of Meat Science and Technology in Melbourne, Australia

Rhonda Miller, Gordon Carstens, Ashley Arnold, Kayley Wall, Chris Kerth, and Jeff Savell of the Department of Animal Science at Texas A&M University participated in and presented papers at the 64th International Congress of Meat Science and Technology (ICoMST), which was held in Melbourne, Australia on August 12-17, 2018. Arnold presented her paper during the oral sessions and the rest of the papers were presented during the poster sessions.

Kayley Wall (right) discussing the findings of her research at the 64th International Congress of Meat Science and Technology in Melbourne, Australia

Kayley Wall (right) discussing the findings of her research at the 64th International Congress of Meat Science and Technology in Melbourne, Australia

Kayley Wall

Kayley Wall

Rhonda Miller discussing her poster at the 64th International Congress of Meat Science and Technology in Melbourne, Australia

Rhonda Miller discussing her poster at the 64th International Congress of Meat Science and Technology in Melbourne, Australia

Rhonda Miller

Rhonda Miller

There were approximately 450 attendees from countries around the world in Australia for the 64th ICoMST meetings. Sessions included provenance and fraud detection; food safety and microbiology; revolution in biometrics and consumer sensory sciences; value adding to meat and offal; next generation technologies to assess carcass and meat quality; glycolytic and proteolytic metabolism across species; smart packaging for quality, safety, and integrity; dietary muscle proteins for stage of life; and process control in the meat industry.

Papers

Here are the five papers presented at the conference:

Arnold, A. N., A. D. Belk, K. J. Nickelson, J. E. Sawyer, D. B. Griffin, T. M. Taylor, J. W. Savell, and K. B. Gehring. 2018. Impact of feeding stage, cattle source, and season on Salmonella prevalence in bovine lymph nodes. In: Proc. 64th International Congress of Meat Science and Technology, Melbourne, Australia. 

Miller, R. K., H. L. Laird, B. A. Beavers, C. R. Kerth, E. Chambers, IV, K. Adhikari, and S. Wang. 2018. Relationship between descriptive flavor and texture attributes and consumer liking of ground beef. In: Proc. 64th International Congress of Meat Science and Technology, Melbourne, Australia. Poster 2F82.

Parsons, I. L., G. E. Carstens, C. A. Olson, J. R. Johnson, W. C. Kayser, D. S. Hale, and R. K. Miller. 2018. Effects of residual feed intake classification on carcass-value traits in finishing beef cattle. In: Proc. 64th International Congress of Meat Science and Technology, Melbourne, Australia. Poster 3K230.

Tindel, S. B., A. R. Murray, A. N. Arnold, R. K. Miller, D. B. Griffin, K. B. Gehring, and J. W. Savell. 2018. Palatability and tenderness evaluation of beef top sirloin steaks from subprimals subjected to blade tenderization, postmortem aging or freezing treatments. In: Proc. 64th International Congress of Meat Science and Technology, Melbourne, Australia. Poster 3K276.

Wall, K., C. R. Kerth, and R. K. Miller. 2018. Metabolomics of cooked grass- or grain-fed beef steaks differing in marbling content and country of origin. In: Proc. 64th International Congress of Meat Science and Technology, Melbourne, Australia. Poster 2F87.

Students participate in Southwest Meat Association Annual Convention and Suppliers Showcase

Chandler Steele, Meghan Clancy, Holly Sanders, Jason Shamburger, and Brogan Horton
Students: Chandler Steele, Meghan Clancy, Holly Sanders, Jason Shamburger, and Brogan Horton

Students Chandler Steele, Meghan Clancy, Holly Sanders, Jason Shamburger, and Brogan Horton at Southwest Meat Association 62nd Annual Convention and Suppliers Showcase

Students from the Department of Animal Science participated in the Southwest Meat Association’s 62nd Annual Convention and Suppliers Showcase. Many of the students were there to receive a variety of scholarships including the Bob Ondrusek Memorial Scholarships, SMA Hall of Fame Scholarships, and SMA Foundation Scholarships. The SMIKids graduate and undergraduate scholarships were presented to Chandler Steele and Bo Garcia, respectively.

Chandler Steele, Ciarra Gawlik, and Meghan Clancy at SMA Convention

Chandler Steele, Ciarra Gawlik, and Meghan Clancy

Bo Garcia and Jason Shamburger

Bo Garcia and Jason Shamburger

In additional to attending the technical and social aspects of the convention, the students participated in the Suppliers Showcase where they visited with the attendees updating them on the various programs going on in the department.

Caitlyn Harmon and Sarah Bludau

Caitlyn Harmon and Sarah Bludau

Two students, Sarah Bludau and Caitlyn Harmon, served as interns during the convention. Both Sarah and Caitlyn gained valuable experience assisting with many of the activities associated with the convention and suppliers showcase.

 

Bo Garcia receives SMIKids undergraduate scholarship for 2018-2019

Burley Smith presenting Bo Garcia with SMIKids Undergraduate Scholarship
Burley Smith presenting Bo Garcia with SMIKids Undergraduate Scholarship

Burley Smith presenting Bo Garcia with SMIKids Undergraduate Scholarship

Bryan “Bo” Garcia, a junior animal science major at Texas A&M University, is this year’s undergraduate recipient of the SMIKids Scholarship.  Bo was presented the scholarship at the 62nd Annual Southwest Meat Association Convention and Supplier’s Showcase held at the JW Marriott San Antonio Hill Country Resort, San Antonio, Texas on July 21, 2018. The SMIKids Scholarships are given by the Burley Smith family to undergraduate and graduate students at Texas A&M University interested in the meat industry.

Bo is from La Vernia, Texas and is an active member of the Department of Animal Science. Upon graduation, his goal is to obtain a Master’s degree and Ph.D. so that he can pursue a career in academia. He is a member of the 2018 Fightin’ Texas Aggie Meat Judging Team, and he is currently interning at the USDA Meat Animal Research Center in Clay Center, Nebraska. Bo also received the SMA Foundation Scholarship at the convention.

Congratulations to Bo for receiving this scholarship!

 

Chandler Steele receives SMIKids graduate scholarship for 2018-2019

Burley Smith presenting Chandler Steele with SMIKids Graduate Scholarship
Burley Smith presenting Chandler Steele with SMIKids Graduate Scholarship

Burley Smith presenting Chandler Steele with SMIKids Graduate Scholarship

Chandler Steele, a Meat Science graduate student from Midland, Michigan, is this year’s graduate recipient of the SMIKids Scholarship. Chandler was presented the scholarship at the 62nd Annual Southwest Meat Association Convention and Supplier’s Showcase held at the JW Marriott San Antonio Hill Country Resort, San Antonio, Texas on July 21, 2018. The SMIKids Scholarships are given by the Burley Smith family to undergraduate and graduate students at Texas A&M University interested in the meat industry.

Chandler received her undergraduate degree at Oklahoma State University in 2017 where she was involved in a variety of activities. At Texas A&M University, she is a graduate teaching/research assistant where she teaches laboratories in ANSC 307, conducts research, and is involved in extension/outreach programs such as Barbecue Summer Camp, Camp Brisket, Beef 101, Beef 706, and Pork 101. Chandler has been an intern with the American Meat Science Association and Cargill Value Added Protein. She also received the SMA Foundation scholarship at the convention.

Congratulations to Chandler for receiving this scholarship.

Students receive Bob Ondrusek Memorial, SMA Hall of Honor, and SMA Foundation Scholarships at convention

Scholarship winners: front row, Bo Garcia, Jenna Hunt, Marley Grams, Madilyn Grams, Jason Shamburger, Ciarra Gawlik, Meghan Clancy, and Macey Randig; back row, Chandler Steele, Holly Sanders, and Brogan Horton
SMA Foundation and other scholarship winners: front row, Bo Garcia, Jenna Hunt, Marley Grams, Madilyn Grams, Jason Shamburger, Ciarra Gawlik, Meghan Clancy, and Macey Randig; back row, Chandler Steele, Holly Sanders, and Brogan Horton

SMA Foundation and other scholarship winners: front row, Bo Garcia, Jenna Hunt, Marley Grams, Madilyn Grams, Jason Shamburger, Ciarra Gawlik, Meghan Clancy, and Macey Randig; back row, Chandler Steele, Holly Sanders, and Brogan Horton

Twenty students from Texas A&M University were the beneficiaries of three different scholarships presented by the Southwest Meat Association at its annual convention: the Bob Ondrusek Memorial Scholarship, the SMA Hall of Honor Scholarship, and the SMA Foundation Scholarship. These scholarships were presented at the Chairman’s Dinner and Dance on July 21, 2018 at the Southwest Meat Association’s 62nd Annual Convention and Supplier’s Showcase held at the JW Marriott San Antonio Hill Country Resort, San Antonio, Texas.

The Bob Ondrusek Memorial Scholarship, which was begun in 2000 by the SMA Foundation, is one of the greatest sources of scholarship funds for undergraduate and graduate students interested in meat science in the U.S. Bob Ondrusek left a lasting impression and impact on so many people through his business, Columbia Packing Company in Dallas, and through his charitable and personal support of the Southwest Meat Association, FFA, 4-H, and many other associations and activities.

The SMA Hall of Honor and SMA Foundation Scholarships come from donations and fundraising efforts by members. There were 33 scholarships presented including the Bob Ondrusek Memorial Scholarships.

Texas A&M University students and the scholarships they received follow:

Bob Ondrusek Memorial Scholarships

  • Macey Randig

SMA Hall of Honor Scholarships

  • Rebecca Kirkpatrick

SMA Foundation Scholarships

Undergraduate students

  • Meghan Clancy
  • Bo Garcia
  • Madilyn Grams
  • Marley Grams
  • Jenna Hunt
  • Maggie Madden
  • Kalee McCann
  • Holly Sanders
  • Jason Shamburger

Graduate students

  • Kirby Bohls
  • Kyle Caldwell
  • Dax Dittrich
  • Ciarra Gawlik
  • Micki Gooch
  • Brogan Horton
  • Chandler Steele
  • Hannah Laird
  • Hillary Martinez

Congratulations to all of the students for receiving these scholarships!

History of USDA meat grading documents uncovered

Beef carcasses
USDA meat grading

USDA meat grading

USDA meat grading continues to be a topic of great interest for many, and our link on USDA beef grading has been our most viewed webpage for many years. Davey Griffin, while cleaning out a folder in his desk, found these two documents about the history of meat grading, one written by L.B. Burk in November, 1944, and one by an unknown author who we think was Charles E. Murphey, who was a former USDA Agricultural Marketing Service official and who began and ended his career at Texas A&M University.

Beef carcasses

Beef carcasses

We hope that these documents will be of interest to those who wish to know more about the advent and early days of USDA grading.

History of Meat Grading 1944 by LB Burk

History of Beef Grading – author unknown

Clay Eastwood receives ANSC Award for Outstanding PhD Graduate Student

Clay Eastwood receiving Outstanding PhD Award
Clay Eastwood receiving Outstanding PhD Award

Clay Eastwood

Clay Eastwood, a PhD candidate in the Department of Animal Science at Texas A&M University, received the ANSC Award for Outstanding PhD Graduate Student, at the Animal Science Awards Banquet on Thursday, April 26, 2018. This is the first year for this award with selection criteria based on evidence of excellence in academics, research, teaching, and service/outreach.

Vice Chancellor and Dean, Mark Hussey and Clay Eastwood

Vice Chancellor and Dean, Mark Hussey and Clay Eastwood

Clay Eastwood at ICoMST in Clermont-Ferrand, France

Clay Eastwood at ICoMST in Clermont-Ferrand, France

Clay has been recognized many times for her accomplishments during her graduate program. Most recently, she received the Vice Chancellor’s Award in Excellence for Graduate Student Teaching in 2018, and she received the Dean’s Outstanding Achievement Award for Graduate Teaching in 2016. Clay was honored with the Association of Former Students Distinguished Graduate Student Award for Excellence in Teaching. In 2014, Clay received two graduate student awards: the Ronnie L. Edwards Graduate Student Teaching Award, in recognition of her important contributions as a graduate student to the undergraduate student experience, and the Z. L. Carpenter Outstanding Graduate Student Award in Meat Science, presented annually to a graduate student who demonstrates outstanding leadership skills and has contributed significantly to the Meat Science Section’s teaching, research, and extension activities. Finally, Clay received the Gamma Sigma Delta Outstanding Graduate Student Award and was inducted into the Gamma Sigma Delta International Honor Society of Agriculture.

Z.L. Carpenter and Clay Eastwood

Z.L. Carpenter and Clay Eastwood

Dr. Karen L. Butler-Purry, Associate Provost for Graduate and Professional Studies, Clay Eastwood, and Marty Holmes, Vice President, The Association of Former Students

Dr. Karen L. Butler-Purry, Associate Provost for Graduate and Professional Studies, Clay Eastwood, and Marty Holmes, Vice President, The Association of Former Students

Ashley Corona and Clay Eastwood collecting carcass data (photo by Davey Griffin)

Ashley Corona and Clay Eastwood collecting carcass data (photo by Davey Griffin)

Clay is from New Braunfels, Texas and received both her Bachelor’s degree (2011) and Master’s degree (2014) in Animal Science from Texas A&M University. She is currently finishing her PhD focusing on fresh meat quality, food safety, and sustainability under the guidance of Dr. Jeff Savell and Dr. Kerri Gehring in the Department of Animal Science. Clay has taught ANSC 307, Meats, and has served as a graduate teaching assistant for ANSC 437, Livestock and Meat Marketing and ANSC 117, Texas Barbecue for several semesters during her graduate career. These classes provide students with intensive hands-on learning opportunities related to their field. In addition, Clay has coached the Meat Science Quiz Bowl Team, which required her to recruit and train each team to compete nationally.

Nickelson, Emily Mahalitc, and Baylee Bessire; Back row, Clay Eastwood (coach), Ty Robertson, Micki Gooch, Jordan Hevner, Dylan Tucker, and Courtney Boykin (assistant coach)

2016 Texas A&M University Meat Science Quiz Bowl Team. Front row, Catherine Guillotte, Brogan Horton, Katy Jo Nickelson, Emily Mahalitc, and Baylee Bessire; Back row, Clay Eastwood (coach), Ty Robertson, Micki Gooch, Jordan Hevner, Dylan Tucker, and Courtney Boykin (assistant coach)

Clay Eastwood

Clay Eastwood

Clay Eastwood at the International Congress of Meat Science and Technology, Cork, Ireland

Clay Eastwood at the International Congress of Meat Science and Technology, Cork, Ireland

Congratulations to Clay for her receiving this award and for her passion for teaching, research, and extension/outreach!

Jill Jobe receives ANSC Award for Outstanding MSc Graduate Student

Jill Jobe
Jill Jobe

Jill Jobe

Jill Jobe, a master of science candidate in the Department of Animal Science at Texas A&M University, received the ANSC Award for Outstanding MSc Graduate Student, at the Animal Science Awards Banquet on Thursday, April 26, 2018. This is the first year for this award with selection criteria based on evidence of excellence in academics, research, teaching, and service/outreach.

Jill Jobe

Jill Jobe

Jill is from Shawnee, Kansas and received her B.S. degree from the University of Missouri-Columbia before she began her graduate program at Texas A&M University working with Drs. Kerri Gehring, Jeff Savell, and Steve Smith. At the University of Missouri-Columbia, she excelled both academically and extracurricularly.

Jill Jobe

Jill Jobe

Jill has taught ANSC 307, “Meats,” laboratories and has assisted with lectures in both the regular and honors sections of the class. She has has been very active in the extension programs conducted in the department including Beef 101, Beef 706, Pork 101, Barbecue Summer Camp, Camp Brisket, Creative Sausage Making, and Youth Adventure Program. These activities require both extensive knowledge and dedication to teaching because of the wide range of experiences and interests that the people possess who attend.

Jill Jobe and Beef 101 group

Jill Jobe and Beef 101 group

Jill Jobe with Beef 101 participant

Jill Jobe with Beef 101 participant

Jill’s primary research has focused on insulin sensitivity and metabolism in bovine muscle tissue treated with beta-agonists. This research has required her to work with a wide range of activities and procedures, which has stretched her to learn more than most M.S. students are required to learn. This area is now of such interest that she wants to focus on muscle growth and fat deposition as she moves towards working on a Ph.D. after her masters.

Congratulations to Jill for receiving this wonderful award!