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Recent Posts
- 2021 Center of the Plate Training held at Texas A&M University
- October, the start of dark cutting beef season
- 2020 Introductory HACCP Courses and Beyond Basics Workshops announced
- 2019 Center of the Plate Training held at Texas A&M University
- Pork 101™ will be held at Texas A&M University, May 21-23, 2019
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Rosenthal Meat Center
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Tag Archives: Hillary Martinez
Students receive Bob Ondrusek Memorial, SMA Hall of Honor, and SMA Foundation Scholarships at convention
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… Read More →
2018 Creative Sausage Making Course at TAMU
The fifth annual Creative Sausage Making class, 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, was held on January 12-13, 2018 at the Rosenthal Meat Center. Thirty participants, representing barbecue companies, foodservice distributors, retailers, chefs and backyard enthusiasts came to learn sausage production from start to finish. 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… Read More →
Creative Sausage Making 2017 at Texas A&M
The fourth annual Creative Sausage Making class, 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, was held on January 13-14, 2017 at the Rosenthal Meat Center. Thirty participants, representing barbecue companies, foodservice distributors, retailers, corporate chefs and backyard enthusiasts came to learn sausage production from start to finish. 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,… Read More →
Texas Association of Meat Processors 31st Annual Convention
The Texas Association of Meat Processors (TAMP) held their 31st annual convention in College Station, August 10-12, 2017. TAMP members are primarily the small and very small meat plants around Texas and their associated suppliers. Dr. Davey Griffin, professor and Extension Meat Specialist serves as the director of the association through a cooperative agreement with the Department of Animal Science and the Texas A&M AgriLife Extension Service. The association holds its annual convention in College Station every-other-year to have an opportunity to learn from the Texas A&M University… Read More →
Students receive Bob Ondrusek Memorial, SMA Hall of Honor, and SMA Foundation Scholarships
Twenty-one 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 22, 2017 at the Southwest Meat Association’s 61st Annual Convention and Supplier’s Showcase held at the Hyatt Regency Hill Country Resort, San Antonio, Texas. The Bob Ondrusek Memorial Scholarship, which was begun in 2000 by the SMA… Read More →
Students participate in Tyson Foods Beyond Fresh Meat short course
Tyson Foods, Inc., hosted the first annual Beyond Fresh Meat short course in Springdale, Arkansas, February 3-5, 2017. This course offered a unique opportunity for both undergraduate and graduate students to learn about product formulation, research and development, and sensory evaluation. Meat Science grad students Courtney Boykin, Drew Cassens, Wade Hanson, Hillary Martinez, Spencer Tindel, and Kayley Wall participated in the short course. Friday afternoon began with a welcome reception for participants that was followed by discussions about raw materials, functional ingredients, and batter and breading systems. Saturday morning started by… Read More →