Tag Archives: Meat
Savell, Schwartz receive 2021 AMSA Awards
KEARNEY, MO. June 23, 2021 — The American Meat Science Association (AMSA) announces Dr. Jeff Savell as the 2021 AMSA Intercollegiate Meat Judging Meritorious Service Award winner. The Intercollegiate Meat Judging Meritorious Service Award was established in 1993 to recognize outstanding contributions or service to the Intercollegiate Meat Judging Program. This award is sponsored by the Food Safety Net Services and Agri-West International. Savell is to be honored during the 74th AMSA Reciprocal Meat Conference (RMC) in Reno, Nevada, hosted by the University of Nevada – Reno. Dr. Jeff… Read More →
Prime rib – it’s what’s for Christmas dinner!
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 both fitting and appropriate that prime rib act as the centerpiece of the Christmas meal…. Read More →
Ground beef offered at The 12th Can Food Pantry through Cactus Cares
Texas A&M’s Rosenthal Meat Science and Technology Center provides link between donation, need By Kay Ledbetter 806-677-5608 | skledbetter@ag.tamu.edu A unique partnership on the Texas A&M University campus is “beefing up” protein offerings at the campus food bank to ensure no student, staff or faculty member has to study or work on an empty stomach. During this COVID-19 pandemic, more and more people are facing financial difficulty and finding themselves among the more than 40 million people nationwide who are considered food insecure. The Texas A&M Department of Animal Science, Cactus… Read More →
Innovative agricultural solutions necessary to advance human health, sustain natural resources
Texas A&M AgriLife shares leading research at global EarthX conference By Carrie Baker, carrie_baker@tamu.edu As the world’s population increases, scientists and agriculturalists face a growing challenge to produce more, higher quality food for consumers while using fewer natural resources and taking care to appropriately manage and conserve the resources that still exist. Patrick Stover, Ph.D., vice chancellor for Texas A&M AgriLife, dean of the Texas A&M College of Agriculture and Life Sciences and director of Texas A&M AgriLife Research, discussed this challenge as he delivered the keynote address on the second day… Read More →
From the Ground Up: Cattle Are Good for the Environment
BRYAN, Texas (KBTX) -There is a storyline companies offering plant-based meat substitutes are pushing that suggests beef production is harming our environment. There is science that refutes that storyline. Ron Gill is a Texas A&M AgriLife Extension professor and livestock specialist. “We’ve got to make sure that we pitch beef production in the light that it really should be. It’s a tool to manage our environment, improve our soil health, and improve the environmental health of the nation. It’s a great tool to do that with. Gill stresses… Read More →
D’Souza awarded inaugural Cactus Feeders scholarship and internship
The Texas A&M University Department of Animal Science is proud to recognize Genevieve D’Souza as the inaugural recipient of the 2020 Cactus Feeders Scholarship. As a recipient of this newly formed award, D’Souza will have the opportunity to complete an internship with Cactus Feeders. The department is excited about the possibilities that this new partnership with Cactus Feeders presents. “Receiving the Cactus Feeders Scholarship is a great honor and an outstanding opportunity for me. The internship will supplement my education and training from Dr. Tedeschi by exposing me to… Read More →
The honest approach that changed the meat science industry
By Emily Lochner It’s just after midnight in Washington, D.C., January 1993, and the phone is ringing. “Hello?” “Russell, we’ve got a problem in Seattle.” The phone call came from the President’s Chief of Staff. The recipient was Dr. Russell Cross, Administrator of the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). The problem? Over 600 reported cases and four deaths caused by E. coli 0157:H7, the result of undercooked hamburgers served by Jack… Read More →
Second Annual All Judging Teams Reunion Held
The second annual Department of Animal Science All Judging Teams Reunion was held September 13, 2019, at the Brazos County Expo. Former judging team members and their families enjoyed an evening of fellowship, camaraderie, and reliving the good old days. Attendees were greeted with a special treat as they entered the Brazos Expo Friday night. Lining the walls of the entrance was the “Hall of Champions.” This exhibit highlighted the 65 national championship teams the department has trained over the years. Many of whom had team members at… Read More →
Texas FFA honors Griffin and Riley with Honorary Lone Star Degree
Dr. Davey Griffin & Ray Riley were awarded honorary lone star degrees by the Texas FFA Association at their annual convention, held in Fort Worth on July 15-19, 2019. Each year, the association honors those who have rendered meritorious service to agricultural education and the FFA. Each year, local chapters honor school officials, local business owners, farmers, parents and alumni to receive the honorary chapter degree. However, a select few are chosen to receive the highest degree of honorary membership which can be bestowed at the state level… Read More →
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 →