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Recent Posts
- Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University May 22 -23, 2024
- 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
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Rosenthal Meat Center
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Companion websites
Category Archives: Former Students
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 in 1980 and recognize the commitment and outstanding contributions of faculty and staff across Texas A&M AgriLife. Ray was commended for his work in coordinating all production and compliance activities at the Rosenthal… Read More →
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 Memorial Scholarship, the SMIKids Scholarship, and the SMA Foundation Graduate Scholarship. Dr. Gary Smith, visiting professor of animal science, also presented two talks at the convention, and Davey Griffin provided photographic services capturing highlights… Read More →
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 tailgate during football season at the Rosenthal Meat Center, and he always was preparing food for the meat judging team workouts throughout the fall and spring. Food brings people together, and Don’s passion… 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 →
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 →
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 and its members.Betsy Booren, Ph.D., will become vice president of scientific affairs. She will AMI’s scientific activities and staff AMI’s Scientific Affairs Committee. Booren joined AMI in January 2009 after completing her Ph.D…. Read More →
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 Antonio, Texas through their General Manager, Dwayne Padalecki. Dwayne is a member of the Fighting Texas Aggie Class of ’86 (Animal Science), a member of the 1984 TAMU Meat Judging Team, and a… Read More →
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 needed to excel in a successful research program. On average, more than 120 students are enrolled in graduate studies, seeking either a master’s or doctorate degree in animal breeding, animal science or physiology… Read More →
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 Gray, then graduate teaching/research assistant in our program, prepared this response to this question. The line of fat that is sometimes seen in a few New York strip steaks or beef top loin… Read More →