Author: Jeff Savell
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Leslie Frenzel receives Distinguished Graduate Student Award in Teaching
Leslie Frenzel, Ph.D. student in the Department of Animal Science, Texas A&M University, received one of the Distinguished Graduate Student Awards in the category of Excellence in Teaching at a ceremony at the Memorial Student Center on Monday, April 29, 2013. Frenzel is a native of New Berlin, Texas and is married to Mark Frenzel,…
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Muscular steatosis
Muscular steatosis is a condition where muscle fibers have been replaced by fatty deposits, which creates a striking appearance in cuts of meat with it. Sometimes this condition is simply called “steatosis,” “callous,” “calloused lean” (other spellings include “callus,” “woody callused”), or because it is observed sometimes in the ribbed carcass, in this case, it…
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“Maximizing Meat Tenderness” webinar hosted by North American Meat Association, April 24, 2013
Below is a press release from the North American Meat Association regarding an upcoming webinar that I will be participating in. JWS North American Meat Association today announced that it is hosting a 90-minute webinar on “Maximizing Meat Tenderness” on April 24, 2013 at 2pm Eastern time. Consumer research indicates that tenderness is essential to…
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NAMA Center of the Plate Training® to be held at Texas A&M University, June 4-6, 2013
The North American Meat Association (NAMA) will be conducting its Center of the Plate Training® program at Texas A&M University at the Rosenthal Meat Center on June 4-6, 2013. Here is the link for registration information: http://meatassociation.com/events/center-of-the-plate-training.
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Grass-fed beef conference scheduled May 30-31, 2013
Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Rick Machen, 830-278-9151, rmachen@ag.tamu.edu COLLEGE STATION – With consumer interest heightening about where food comes from, grass-fed beef producers will have the opportunity to learn more about marketing opportunities as well as production trends during a May 30-31 conference in College Station. Dr. Rick Machen, Texas A&M AgriLife Extension Service…
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Persistent pinkness in ground beef patties
Persistent pinkness in cooked ground beef patties is of considerable concern for food service establishments. Consumers view ground beef patties that are pink in the middle as being undercooked and unsafe when, in reality, these patties may be fully cooked and safe to eat. Persistent pinkness can be caused by reducing agents, pH, nitrite contamination,…
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Aggie Processed Meat School, April 25-26, 2013
Contacts: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Courtney Coufal, 979-845-1542, cacoufal@tamu.edu COLLEGE STATION – A workshop on making processed meat products is scheduled for April 25-26 on the campus of Texas A&M University in College Station. Hosted by the Texas A&M AgriLife Extension Service and the department of animal science, the Aggie Processed Meat school will engage participants on…
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National Beef Tenderness Survey – 2010 article published
The February 2013 issue of the Journal of Animal Science contains the National Beef Tenderness Survey – 2010 article. Here is the citation and link to the abstract: Guelker, M. R., A. N. Haneklaus, J. C. Brooks, C. C. Carr, R. J. Delmore, Jr., D. B. Griffin, D. S. Hale, K. B. Harris, G. G.…
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2014 Beef 101 workshops announced
Beef 101 is a three-day intensive hands-on program designed for anyone who has an interest in expanding their knowledge of the total beef industry. This workshop has become known as the leading educational program for basic information about the beef industry provided anywhere in the United States. Beef 101 has been conducted for the past…
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National Beef Quality Audit – 2011 articles published
Just received the email notification from the Journal of Animal Science that the three articles on the National Beef Quality Audit we had responsibility for were published in the December issue. Here are the citations for these articles: McKeith, R. O., G. D. Gray, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W.…
