Category: Quality and Consistency
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October, the start of dark cutting beef season
With the arrival of October each year, at least in North America, the incidence rate for dark cutting beef begins to increase. Dark cutting beef is the result of long-term stress where cattle deplete glycogen stores in the muscle before slaughter resulting in less lactic acid being produced in the post-mortem muscle that would normally…
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Scientific articles from National Beef Quality Audit – 2016
The National Beef Quality Audit – 2016 marks the 25th year since the original National Beef Quality Audit was conducted and represents the opportunity for the beef industry to assess factors that impact the quality, quantity, and value of cattle, carcasses, and by-products. The audit is funded by the Beef Checkoff and is managed by…
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Feed Our World, Grow Our Economy, Improve Our Health, Protect Our Environment, Quality and Consistency, Sustainability, Uncategorized, Workshops
GSF/McDonald’s Specialized Beef 101 at Texas A&M
At the request of Golden State Foods, Texas A&M Department of Animal Science and Texas A&M AgriLife Extension Hosted a specialized Beef 101 program for members of the McDonald’s Corporation and their beef suppliers on August 15-17. Dr. Wayne Morgan, President of Protein Products for Golden State Foods collaborated with Dr. Davey Griffin, professor and Extension…
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National Beef Quality Audit – 2016 rolled out at Cattle Industry Summer Meeting
The findings of the National Beef Quality Audit – 2016, steer and heifer component, were released at the Cattle Industry Summer Business Meeting on July 13, 2017 in Denver, Colorado. Speakers included Keith Belk, Colorado State University, Deb VanOverbeke, Oklahoma State University, Clay Eastwood, Texas A&M University, and Jeff Savell, Texas A&M University. The session…
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Aggie faculty contribute to Lawrie’s Meat Science, 8th edition
Three faculty members in the Department of Animal Science at Texas A&M University provided chapters to the newly revised, Lawrie’s Meat Science, Eighth edition. Rhonda Miller, Kerri Gehring, and Jeff Savell each wrote chapters working with Dr. Fidel Toldrá, the editor of this edition, to complete the publication process. Professor Ralston Lawrie was a world-renown…
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Boykin, Eastwood, and Harris present at National Beef Quality Audit workshop
Texas A&M University graduate students, Courtney Boykin, Clay Eastwood, and McKensie Harris, presented the initial findings of their research at the National Beef Quality Audit 2016 Strategy Workshop, which was held December 13-15, 2016 at the National Cattlemen’s Beef Association offices in Centennial, Colorado. This is the 25th anniversary of the first National Beef Quality…
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2015/2016 National Beef Tenderness Survey executive summary
The Executive Summary of the latest National Beef Tenderness Survey is now available at the National Cattlemen’s Beef Association Beef Research website (www.beefresearch.org). This survey has been conducted about every five years since the early 1990s, and the findings this year show that the palatability of beef is still performing well compared to the last…
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Enrich Our Youth, Faculty, Food Safety, Graduate Students, Grow Our Economy, Protect Our Environment, Quality and Consistency
Mehall, Eastwood present at International Congress of Meat Science and Technology in France
Lindsey Mehall and Clay Eastwood, Ph.D. students in the Department of Animal Science, presented their research work at the 61st International Congress of Meat Science and Technology (ICoMST) in Clermont-Ferrand, France, August 23-28, 2015. The ICoMST had over 400 participants from over 40 countries in attendance. Faculty members, Wes Osburn and Jeff Savell, also participated…
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Hannah Laird receives SMA Foundation Graduate Scholarship
Hannah Laird, Meat Science graduate student from Dickinson, Texas, received this year’s SMA Foundation graduate scholarship, which was presented to her at the 59th Annual Southwest Meat Association Convention held at the JW Marriott San Antonio Hill Country Resort & Spa, July 22-25, 2015. Hannah is working in the sensory analysis area, and has an…
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Beef 706 held at Sul Ross State University, June 29-30, 2015
A Beef 706 program was conducted at Sul Ross State University, Alpine, Texas, June 29-30, 2015. About 20 cattle producers, primarily from the Far West Texas region, participated in the program. Beef 706 is sponsored by the Texas Beef Council as a way to increase the knowledge of the end-products of beef production for farmers,…
