Category: Former Students
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Riley receives Vice Chancellor Award in Excellence
Ray Riley ’79, manager of the Rosenthal Meat Center and longtime member of the Department of Animal Science at Texas A&M University, received the Vice Chancellor’s Award in Excellence for Technical and Programmatic Staff for 2015 at a ceremony at the AgriLife Center on January 14, 2016. The Vice Chancellor’s Awards in Excellence were established…
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Meat Science faculty and students participate in SMA Convention, 2015
The 59th Annual Convention of the Southwest Meat Association was held at the JW Marriott San Antonio Hill Country Resort & Spa, July 22-25, 2015, and several Meat Science faculty and students were in attendance making new connections or reconnecting with meat industry leaders, helping with the convention, or receiving scholarships including the Bob Ondrusek…
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Scholarship established in memory of long-time Rosenthal Meat Center employee, Don “Pudge” Palmer ’81
Don “Pudge” Palmer ’81, a long-time employee of the Rosenthal Meat Center, passed away March 31, 2015 after a brief illness. He will be missed by all. Don lived a servant’s life where he loved teaching and helping others. He truly cared for students and helped them in whatever they needed done. Don loved to…
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American Meat Science Association honors McKenna and Quinlan
Congratulations to former graduate students, Dave McKenna and Christine Quinlan, for receiving the American Meat Science Association Distinguished Achievement Awards. The American Meat Science Association has announced that three young AMSA members are the recipients of the Distinguished Achievement Award. The award was established in 1992 and is designed to recognize and foster the development…
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Dr. Steven Shackelford honored with 2014 AMSA Distinguished Research Award
CHAMPAIGN, IL, May 7, 2014— The American Meat Science Association (AMSA) has announced that Dr. Steven Shackelford, Research Food Technologist at the U.S. Meat Animal Research Center (USMARC), is the recipient of the 2014 Distinguished Research Award. The award was established in 1965 to recognize members with outstanding research contributions to the meat industry and…
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Brad Kim joins faculty at Purdue University
We are happy to highlight Dr. Brad Kim’s new position at Purdue University. Yuan H. “Brad” Kim, Assistant Professor, Animal Sciences, Purdue University Brad earned his bachelor’s degree in animal products science from Konkuk University in Korea and was a visiting scholar in animal science at the University of California, Davis in 2002. He received his…
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American Meat Institute announces Booren promotion
Dr. Betsy Booren received her Ph.D. at Texas A&M University working under Dr. Rhonda K. Miller. Congratulations to Dr. Booren for this promotion! JWS Washington, D.C.–American Meat Institute (AMI) President and CEO J. Patrick Boyle announced staff promotions that will enable the Institute in continuing to serve the needs of the meat and poultry industry…
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Rollstock packaging machine is the newest addition to the Rosenthal Meat Center
The Rosenthal Meat Center has increased its ability to teach packaging technologies through the recent addition of a fully automated Rollstock Packaging Machine. The Rollstock machine is a state-of-the-art packaging system that will vacuum package all types of products. The machine was donated by Texas Meat Purveyors (a division of Freedman Foodservice, LP) in San…
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Student Profile — Meagan Igo | Department of Animal Science
This post highlights several of our current departmental graduate students including Meagan Igo who now works for the American Meat Science Association. JWS. The Department of Animal Science offers a solid graduate program supported by a current curricula, faculty mentors who are well-known experts in their field of study, and the animal and facility resources…
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Line of fat observed in New York Strip Steaks
We received a request to answer the question why there was a line of fat sometimes present in beef strip steaks. A customer of a meat purveyor had requested a credit for this “defect,” and this is the photo that was sent to us to help answer why this line of fat was present. Gatlan…
