Monthly Archives: May 2013

Meagan Igo joining American Meat Science Association as Youth Programs Coordinator

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This is the press release from the American Meat Science Association announcing that Meagan Igo will be joining the association mid-summer. AMSA is excited to announce Meagan Igo will be joining the AMSA team July 1st as the Youth Programs Coordinator. In her position, Igo will be serve as the primary staff support to the current Intercollegiate and 4-H meat judging programs and will accelerate progress in enhancing and expanding education for future generations of meat scientists, including primary, secondary and university levels. Meagan Igo is currently completing her… Read More →

Amanda Smith receives Z.L. Carpenter Outstanding Graduate Student Award

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  Amanda Smith, a recent Master of Science graduate in the Department of Animal Science with Graduate Certificates in Meat Science and Food Safety, received the Z.L. Carpenter Outstanding Graduate Student Award in Meat Science for 2012. This award is presented annually to a graduate student who demonstrates outstanding leadership skills and has contributed significantly to the Meat Science Section’s teaching, research, and extension activities.  While completing her masters’ degree, Amanda coached the Meat Judging Team, taught ANSC 307 laboratories, participated in Beef 101, Beef 706, and Pork… Read More →

Leslie Frenzel receives Distinguished Graduate Student Award in Teaching

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Leslie Frenzel, Ph.D. student in the Department of Animal Science, Texas A&M University, received one of the Distinguished Graduate Student Awards in the category of Excellence in Teaching at a ceremony at the Memorial Student Center on Monday, April 29, 2013.  Frenzel is a native of New Berlin, Texas and is married to Mark Frenzel, also a Ph.D. student in the department. Each year, the Association of Former Students at Texas A&M University recognizes up to 15 graduate students to receive Distinguished Graduate Student Awards in one of three categories:… Read More →

Muscular steatosis

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Muscular steatosis is a condition where muscle fibers have been replaced by fatty deposits, which creates a striking appearance in cuts of meat with it. Sometimes this condition is simply called “steatosis,” “callous,” “calloused lean” (other spellings include “callus,” “woody callused”), or because it is observed sometimes in the ribbed carcass, in this case, it is called “calloused ribeye.” Swatland (1994) stated that this condition is most often found in beef and pork and is thought to be caused by muscle damage or nerve degeneration where fatty tissue… Read More →