Tag Archives: Meat

Important roles of animal protein in human nutrition and health

By Dr. Guoyao Wu, g-wu@tamu.edu or 979.845.1817 The English word protein originated from the Greek ‘‘proteios,’’ meaning prime or primary. This term is very appropriate in human nutrition, because protein is the most fundamental component of tissues in the body. Dietary protein (the source of amino acids) provides the body with nitrogen, hydrocarbon skeletons, and sulfur and cannot be replaced by any other nutrients. Amino acids are physiologically essential precursors for the synthesis of proteins, peptides, and low-molecular weight substances (e.g., glutathione, creatine, nitric oxide, dopamine, serotonin, melanin,… Read More →

Important By-Products Derived From Cattle

Many of us enjoy a good steak or a juicy hamburger and realize the nutritional benefits derived from eating beef but there are countless products that we use in in our daily lives that are derived from cattle that we never think about. Dan Hale is a professor and Texas A&M AgriLife Extension Meat Specialist. “I take students on tours of retail grocery stores and I say go find beef in this grocery store and every single aisle that they could walk into at any local grocery store… Read More →

Judging teams successful at multiple contests

The Department of Animal Science competitive judging teams have hit the ground running this semester between the long hours of practice they have put in and contests they have traveled to. The meat judging team kicked things off at the American Meat Science Association Southwestern Intercollegiate Meat Judging Contest in Fort Worth on Feb. 3. They placed third in the contest with Layne Mustian placing fifth overall individually. Texas Tech University won the contest by 56 points. Kansas State University came in second. The aggies again places third… Read More →

Ready or not, here comes cultured meat

By Spencer Chase No matter whether you view cultured meat as the next big thing in food or a troubling way to render traditional protein useless, you might soon be viewing it on the menu. Companies producing meat through cell-cultured technology say they are closer than ever to putting a commercially available finished product on dinner plates, but not everyone shares their level of optimism. The technology has appeared on the agenda of agricultural dialogues across the country for the last year. For the most part, that dialogue… Read More →

AgriLife Extension beef cattle experts to discuss production at TSCRA convention

Media contact: Blair Fannin, 979-845-2259, b-fannin@tamu.edu FORT WORTH – From fence laws to utilizing new technologies to manage beef cattle herds, Texas A&M AgriLife experts will share the latest at the 2019 Texas and Southwestern Cattle Raisers Association Convention scheduled for March 29-31 in Fort Worth. The convention will be held at the Fort Worth Convention Center, 1201 Houston St. Dr. Jason Banta, Texas A&M AgriLife Extension Service beef cattle specialist in Overton, will present Mineral Supplements: What Do I Need For My Operation? Supplementation strategies are an important part of… Read More →

Food diversity studies give Aggies taste of different cultures, religions

Writer: Paul Schattenberg, 210-859-5752, paschattenberg@ag.tamu.edu Contacts: Dr. Jeff Savell, 979-845-3992, j-savell@tamu.edu Ray Riley, 979-845-5651, r-riley@tamu.edu Dr. Mian Riaz, 979-845-2774, mnriaz@tamu.edu Dr. Stephen Talcott, 979-862-4056, stalcott@tamu.edu COLLEGE STATION – Students at Texas A&M University in College Station are getting a taste of other cultures by learning about diverse foods, including those considered “fitting and proper” for various religious and ethnic groups. “Kosher and halal are terms that apply to foods deemed acceptable to and properly prepared for adherents to Jewish and Muslim faiths, respectively,” said Dr. Jeff Savell, distinguished professor of animal science, Texas… Read More →

It’s time for offense, not defense in the “meat wars”

Meat and animal industry associations do a very good job of gathering scientific evidence and obtaining input from nutrition experts to respond to these types of reports, but this approach is not enough. By H. Russell Cross The recently released EAT-Lancet report is the most negative report regarding animal products for food to date and is being launched with an extensive world-wide delivery. While the nutritional benefits of meat are well established as an efficient dietary source of complete protein, the report recommends a 90% reduction in consumption of beef and pork… Read More →

Try prime rib for Christmas meal centerpiece

By: Kate Marshall, kate.marshall@ag.tamu.edu I don’t know about you, but I think that nothing quite says Merry Christmas in Texas like a prime rib served as the main dish of your Christmas meal. When it comes time to prepare your prime rib this holiday season, be sure to reference Texas A&M AgriLife Extension Service’s Path to the Plate’s tips and tricks to ensure that the meat is cooked thoroughly and properly. With beef production being the largest sector of the agriculture industry in Texas, it is fitting and… Read More →

Continued demand for Texas barbecue fueling beef consumption

Media contact: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contacts: Dr. Jeff Savell, 979-845-1541, j-savell@tamu.edu Dr. David Anderson, 979-845-4351, danderson@tamu.edu COLLEGE STATION – Continued strong demand for Texas barbecue will help fuel the need for steady supplies of beef in 2019, according to a Texas A&M AgriLife Extension Service livestock economist. “I definitely think barbecue demand is driving the demand for beef,” said Dr. David Anderson, who gave an outlook presentation on a variety of meats on barbecue restaurant menus at the Fifth Annual Texas Barbecue Town Hall Meeting recently at Texas A&M University in… Read More →

What is Clean Meat?

COLLEGE STATION, Tex. (KBTX) – You may have heard the term “clean meat” being batted around by the media. Dan Hale is a Texas A&M AgriLife Meat Scientist and told us that the technologies being used to make this product are evolving and gave us an idea of how it’s currently being made. “People ask me where did the term clean meat come from? Well, it came from a focus group, basically that’s all marketing. In reality, the term clean meat could be applied to anything, because any cattle… Read More →