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Recent Posts
- 2021 Center of the Plate Training held at Texas A&M University
- October, the start of dark cutting beef season
- 2020 Introductory HACCP Courses and Beyond Basics Workshops announced
- 2019 Center of the Plate Training held at Texas A&M University
- Pork 101™ will be held at Texas A&M University, May 21-23, 2019
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Monthly Archives: May 2014
Pork 101™ held at Texas A&M University, May 20-22, 2014
The American Meat Science Association Pork 101™ was held at Texas A&M University on May 20-22, 2014 with a great group of participants from around the country. Below is the agenda for the program along with some photos depicting different aspects of the activities that go on during this three-day program. Thanks to graduate students, Mark Frenzel, Leslie Frenzel, Lindsey Mehall, Crystal Waters, Helen Kline, Hillary Henderson, Michael Berto, Clay Eastwood, Michael Yeater, Dhafer Ibrahim, and Tanner Luckemeyer, and undergraduate students, Emery Kunze, Emily Mahalitc, Courtney Boykin, and… Read More →
25th anniversary of Beef 101 kicks off with May class
The first Beef 101 was held at Texas A&M University in 1989 at the request of the Texas Beef Council to help its staff better understand the product that it was responsible to market. Word spread about the program, and beef council staff from other states requested that another program be held the next year. As more people learned about Beef 101, yearly classes were conducted until finally, for some time now, we now have three classes a year. Beef industry personnel from every facet and from all… Read More →
Eastwood receives Gamma Sigma Delta Outstanding Graduate Award
Clay Eastwood, a master’s of science student in the Meat Science Section in the Department of Animal Science, received the Gamma Sigma Delta Outstanding Graduate Student Award, for the Animal Science major, at the recent awards ceremony. Eastwood is from New Braunfels, Texas, and she received her undergraduate degree at Texas A&M University. Her master’s work focused on quality assessment of beef when multiple pathogen interventions had been applied. Gamma Sigma Delta was initiated at the Ohio State University on December 1, 1905 under the name Delta Theta… Read More →
Eastwood and Yeater inducted into Gamma Sigma Delta
Clay Eastwood and Michael Yeater, graduate students in the Meat Science Section of the Department of Animal Science, were inducted into the Texas A&M University of the Gamma Sigma Delta in a recent ceremony. Clay is finishing her M.S. degree, and Michael is working on his Ph.D. degree. Gamma Sigma Delta was initiated at the Ohio State University on December 1, 1905 under the name Delta Theta Sigma. The name of the organization was changed in 1913 to “The Honor Society of Agriculture, Gamma Sigma Delta.” Since 1917,… Read More →
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 of young AMSA members who have demonstrated significant scientific skills in muscle foods research and technology that contribute to the animal products industry and the AMSA. The award is sponsored by Burke Corporation,… Read More →
Voegele receives AMSA Undergraduate Scholastic Achievement Award
This is from the American Meat Science Association eNews from 5/8/2014. The 2014 Undergraduate Scholastic Achievement Award winners will be recognized during the AMSA 67th RMC Opening General Session Monday, June 16, in Madison. These awards are sponsored by the ADM. Hope Voegele is an Animal Science major at Texas A&M University. Hope is excited about RMC in Madison because she is interested to see what new challenges the industry is facing and to see what the industry is doing to address these needs. She said “Meat science is… Read More →
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 is sponsored by ConAgra Foods, Inc. Dr. Shackelford will be honored at a special awards banquet at the AMSA 67th Reciprocal Meat Conference on Tuesday, June 17, 2014 in Madison, WI. A native… Read More →
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 master’s in food science from Kansas State University in 2004 and doctorate in food science from Texas A&M University in 2008, specializing in fundamental myoglobin chemistry and myoglobin redox stability related to muscle color, meat… Read More →
2015 Introductory HACCP Courses and Beyond Basic Workshops announced
The 2015 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set. All courses are taught in the Kleberg Center at Texas A&M University in College Station, Texas. Introductory HACCP Course April 8-9, 2015 September 2-3, 2015 December 2-3, 2015 Beyond Basics: HACCP Plan Improvement Workshop May 12-13, 2015 November 5-6, 2015 For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.