Author: Jeff Savell
-
Comparisons between Halal and Kosher meat
Worldwide, there is a great need to provide certain religious groups with meat that complies with strict religious standards of production. For the Islamic consumer, Halal meat is what is required, whereas for the Jewish consumer, Kosher is what is “fit and proper.” Kosher and Halal is a lecture in ANSC 307, and this page…
-
Discolored edges on beef briskets | Texas Barbecue
Discolored edges on beef briskets Posted by Jeff Savell at Texas Barbecue It is not uncommon these days to pick up a vacuum packaged brisket at a grocery store and see a discolored edge on it. This discoloration may be subtle or it may be quite distinct and is usually gray or brown, which contrasts…
-
Meat Science Laboratory Manual by Jeff Savell & Gary Smith
Meat Science Laboratory Manual Jeffrey W. Savell and Gary C. Smith 8th edition, Jan.2009, 220 pages, $42.95 ISBN 978-0-89641-470-9 Meat Science is a complex field of study. The quality and composition of the final consumer meat product will be influenced by a variety of factors that happen before and after slaughter, and by the method(s)…
-
Wiley: Handbook of Meat, Poultry and Seafood Quality, second edition – Leo M. L. Nollet, Terri Boylston, Feng Chen, et al.
Handbook of Meat, Poultry and Seafood Quality, second edition Leo M. L. Nollet (Editor), Terri Boylston (Associate Editor), Feng Chen (Associate Editor), Patti Coggins (Associate Editor), Grethe Hydlig (Associate Editor), L. H. McKee (Associate Editor), Chris Kerth (Associate Editor) ISBN: 978-0-470-95832-2 Hardcover, 576 pages September 2012, Wiley-Blackwell A great need exists for valuable information on factors…
-
Wiley: The Science of Meat Quality – Chris R. Kerth
The Science of Meat Quality Chris R. Kerth (Editor) ISBN: 978-0-8138-1543-5 Hardcover, 312 pages May 2013, Wiley-Blackwell Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase…
-
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…
-
Beef producers improve meat quality | ASAS Taking Stock
Beef producers improve meat quality by Laci Jones The National Beef Quality Audit recently published their findings from the 2011 audit in the Journal of Animal Science. The new NBQA shows that producers have improved beef cattle genetics and management. Compared with previous audits, the researchers across the United States found more black-hided cattle, less…
-
Davey Griffin receives American Meat Science Association award
This is the press release from the American Meat Science Association announcing that Davey B. Griffin had received this prestigious award. AMSA is excited to announce that Dr. Davey Griffin has been named an AMSA Fellow and is a recipient of the 2013 AMSA Signal Service Award. The AMSA Signal Service Award was established in…
-
Meagan Igo joining American Meat Science Association as Youth Programs Coordinator
This is the press release from the American Meat Science Association announcing that Meagan Igo will be joining the association mid-summer. AMSA is excited to announce Meagan Igo will be joining the AMSA team July 1st as the Youth Programs Coordinator. In her position, Igo will be serve as the primary staff support to the current…
-
Amanda Smith receives Z.L. Carpenter Outstanding Graduate Student Award
Amanda Smith, a recent Master of Science graduate in the Department of Animal Science with Graduate Certificates in Meat Science and Food Safety, received the Z.L. Carpenter Outstanding Graduate Student Award in Meat Science for 2012. This award is presented annually to a graduate student who demonstrates outstanding leadership skills and has contributed significantly…
