Category: Grow Our Economy
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Creative Sausage Workshop scheduled for January 16-17, 2015
Creative Sausage Making January 16 and 17, 2015 Rosenthal Meat Science and Technology Center Texas A&M University The Creative Sausage Workshop 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…
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Faculty, Food Safety, Graduate Students, Grow Our Economy, Improve Our Health, Quality and Consistency
Papers presented at ICoMST 2014 in Punta Del Este, Uruguay
Kerri Gehring, Ashley Arnold, Clay Eastwood, and Jeff Savell participated in and presented papers at the 60th International Congress of Meat Science and Technology (ICoMST), which was held in Punta Del Este, Uruguay on August 17-22, 2014. Gehring and Savell presented their papers during the oral sessions, and Arnold and Eastwood presented their papers during…
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Faculty, Graduate Students, Grow Our Economy, Quality and Consistency, Students, Texas A&M AgriLife Extension, Workshops
Pork 101™ held at Texas A&M University, May 20-22, 2014
The American Meat Science Association Pork 101™ was held at Texas A&M University on May 20-22, 2014 with a great group of participants from around the country. Below is the agenda for the program along with some photos depicting different aspects of the activities that go on during this three-day program. Thanks to graduate students,…
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25th anniversary of Beef 101 kicks off with May class
The first Beef 101 was held at Texas A&M University in 1989 at the request of the Texas Beef Council to help its staff better understand the product that it was responsible to market. Word spread about the program, and beef council staff from other states requested that another program be held the next year.…
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2015 Introductory HACCP Courses and Beyond Basic Workshops announced
The 2015 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set. All courses are taught in the Kleberg Center at Texas A&M University in College Station, Texas. Introductory HACCP Course April 8-9, 2015 September 2-3, 2015 December 2-3, 2015 Beyond Basics: HACCP Plan Improvement Workshop May 12-13, 2015 November 5-6, 2015 For more…
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AMSA Pork 101 to be held at Texas A&M University, May 20-22, 2014
The next AMSA PORK 101 will be held May 20-22, 2014 at Texas A&M University. PORK 101 is hosted by AMSA in cooperation with the National Pork Board. For a course outline and to register for PORK 101 please visit: http://www.pork101.org. PORK 101 attendees will learn about the value differences in swine, pork carcasses, pork primals…
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Aggie Processed Meat Technology School, April 24-25, 2014
Plans are set for the 2014 Aggie Processed Meat Technology School. By attending the Aggie Processed Meat Technology School, you will discover both the science and the art of making processed meat products. The first day will focus on what you should consider when choosing the meat products and other ingredients to include in…
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Beef 101 dates announced for 2016
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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ANSC 307, ANSC 437, Graduate Students, Grow Our Economy, Students, Texas A&M AgriLife Extension, Workshops
Meat Science graduate students gain valuable experiences leading carcass cutting groups
Since the late 1980s, first with Beef 101, then in the 1990s with Beef 706, and then later on with Pork 101, Meat Science graduate students in the Department of Animal Science have gained valuable teaching experiences through their work as cutting instructors for these courses. In each of these programs, graduate students lead cutting…
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Beef carcass yields and value demonstration in ANSC 437
Each semester in ANSC 437, “Marketing and Grading of Livestock and Meat,” Davey Griffin and I demonstrate yields and value of a beef carcass through an exercise that has been conducted for Beef 101 and Beef 706 over the years. Clay Eastwood led a group of grad students in fabricating one side of a beef carcass…
