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					                                                                                                                                   Meat Science Section                                                       Telephone: 979-845-3935
                                                                                                                                   Department of Animal Science                                                     FAX: 979-845-9454
                                                                                                                                   Texas A&M University                                                  
                                                                                                                                   2471 TAMU
                                                                                                                                   College Station, Texas 77843-2471                                                               August 2006

                                                                                                                                           Science     Prime Cuts
                                                                                                                            Savell, Voges, and Garcia Participate in International
                                                                                                                            Congress of Meat Science and Technology, Dublin,
                                       An interdisciplinary group focusing on food safety, quality, nutrition, and value.

                                                                                                                                Jeff Savell, Kristin Voges, and Lyda Garcia participated in the 52nd International
                                                                                                                            Congress of Meat Science and Technology (ICoMST). This year’s congress was held in
                                                                                                                            Dublin, Ireland on the University College Dublin campus. The purpose of the ICoMST is
                                                                                                                            to enhance the cooperation and exchange of information between academic and industry
                                                                                                                            researchers in the field of meat science and technology. The congress offered both invited
Meat Science at Texas A&M University

                                                                                                                            presentations and poster sessions. Voges and Garcia both presented posters (see p. 5).
                                                                                                                                Former graduate students in attendance at ICoMST included Norm Marriott, Virginia
                                                                                                                            Tech, Blacksburg, Virginia; Dave McKenna, Cargill Meat Solutions, Wichita, Kansas; Koo
                                                                                                                            Bok Chin, Republic of Korea; Ryan Person, QAF Food Group, Corowa, New South Wales,
                                                                                                                            Australia; and Chris Calkins, University of Nebraska-Lincoln, Lincoln, Nebraska.

                                                                                                                                                                      Lyda Garcia (right) answers a question from a participant.

                                                                                                                                                                     Kristin Voges (left) discusses her poster with a participant.
Meat Science has Visiting Scientist from Venezuela
    Dr. Maryuri Tibisay Nuñez de Gonzalez of the Universidad de Oriente - Venezuela is a visiting
scientist working in the meat science laboratory. Dr. Nuñez completed her Ph.D. in Food Science
at Texas A&M in 2003. While at Texas A&M, she demonstrated the effectiveness of spraying
acidified calcium sulfate on the surface of ready-to-eat (RTE) products (frankfurters) just prior to
                                  packaging to prevent contamination of pathogens such as Listeria
                                  monocytogenes. Dr. Nuñez did additional research to preserve
                                  meat product quality by studying the antioxidant effectiveness of
                                  natural plant derived antioxidants that meet the USDA definition
                                  of a “natural” ingredient. Her work was proved by incorporating
                                  different dried plum concentrates at levels up to 3% into products,
                                  such as precooked pork sausage patties destined for the microwave
                                  (heat-and-eat) market, where lipid oxidation or rancidity was
suppressed and that product shelf-life preserved just as effectively as with synthetic antioxidants.
Her work enables companies producing processed meats to use a more consumer and label friendly
natural antioxidant, which is also approved for use by the USDA in the School Lunch Program.
    Dr. Nuñez will be spending the next month working to complete several manuscripts on the use
of natural dried plum concentrates in processed meats. These manuscripts are being prepared for
submission to the Journal of Food Science and Meat Science.
Griffin On-the-Road Talking About Pork
     Davey Griffin spent two Sundays in a row traveling and talking about pork. On August 13,
2006, Griffin hit the road to Brenham, TX, to give an evening presentation to Washington County
youth and their parents. Griffin discussed pork quality, evaluation, and grading. The youth who
attended are entered in the Washington County Pork Carcass Contest which will occur later this
fall. The next Sunday, Griffin gave a presentation to participants in the Texas 4-H Master Swine
Volunteer Program at the Nueces County Fairgrounds in Robstown, TX. The presentation was on
pork grading and carcass evaluation. Master Swine Volunteers commit to teaching 4-H members
and volunteers involved with swine projects.

Team Riley                                                                         Team Riley
    Ray Riley, manager of the Rosenthal Meat Science &                             Namesake
Technology Center, was the “namesake” for the T-Camp
team that taught transfer students about what it means to
be an Aggie. Ray attended T-Camp the week before school
started and had an “awesome”
experience. Riley said that he
was “pumped up and his Aggie
faith renewed!” Ray will meet
with Team Riley periodically,
and keep in touch with the new
Aggies to make their new home
in Aggieland the best experience

West Texas Beef 706 Had 45 in Attendance
     In order to help beef cattle producers in West Texas learn about the best beef quality management
practices, a four-part educational workshop program - West Texas Beef 706 was developed. The
program was conducted by the meat science and beef cattle Extension groups, the faculty of the
animal science department at Angelo State University, and the Texas Beef Council.
     This program was conducted from March to August where 45 cattle managers and owners and
allied business representatives learned about best management practices to produce a higher quality
and more consistent beef product. Collectively these attendees manage and/or own thousands of
cattle annually. In March, participants selected nine steers from the Producers Livestock Market
Auction, in San Angelo, TX. These cattle were put on feed at the Angelo State University feedyard.
During the next three months, participants learned about bull selection, breeding systems, value
added calf programs, implanting and vaccination programs, feedyard management, nutrition,
grid marketing, and live animal and carcass evaluation. During the August meeting, participants
fabricated the nine steer carcasses into boxed beef. The participants were able to evaluate all data on
every steer from the time they were purchased as feeder calves in March until fabrication in August.
Post-program evaluations indicated that participants significantly increased their knowledge of cattle
management practices and would either make changes or adopt new practices based participation in
this program.
     Special thanks go out to Dr. Mandy Carr and her staff of the Food Safety and Product
Development Laboratory at Angelo State University. Dan Hale was the coordinator of the program
assisted by Ron Gill, Davey Griffin, Rick Machen, Megan Laster, John David Nicholson, Robby
Smith, and Kristin Voges.

Rick Machen discusses live cattle.                             Davey Griffin (left) leading a fabrication group.

Dan Hale (left) leading a fabrication group.                   Live cattle evaluation.

2006 Beef Cattle Short Course Huge Success
    The 2006 Texas A&M Beef Cattle Short Course was held August 7-9, 2006, and attracted a
crowd of almost 1,500 producers and more than 100 trade show exhibitors from across Texas, the
U.S., and numerous other countries. This year’s conference was dedicated to Dr. Howard Hesby.
Dr. Hesby’s wife, Kay was on hand to receive special recognition. The theme of the conference was
“Factors Affecting Your Future as a Beef Producer.” Davey Griffin and Dan Hale conducted the
Cattleman’s College Seminar titled, “Beef Carcass Value Determination” at the Rosenthal Meat Sci-
ence and Technology Center, with about 50 in attendance. Topics included beef grading and grids,
branded beef, re-thinking beef fabrication, and determining carcass prices. Dan Hale also spoke
about the Ranch to Rail program.
    The senior meat judging team members participated by providing the main entrée for the “Texas
Aggie Prime Rib Dinner” on Monday night. The team rubbed, smoked and served 105 prime ribs.

Voges, K.L., C.L. Adams, J.C. Brooks, R.J. Delmore, D.B. Griffin, D.S. Hale, W.R. Henning, D.D.
Johnson, C.L. Lorenzen, R.J. Maddock, R.K. Miller, J.B. Morgan, and J.W. Savell. 2006. Survey
of US retail beef shear force. Proc. 52nd International Congress of Meat Science and Technology,
Dublin, Ireland, pages 535-536.
Garcia, L., D. Huerta-Montauti, R.K. Miller, C.E. Schuehle Pfeiffer, K.D. Pfeiffer, K.L. Voges,
W.N. Osburn, and J.W. Savell. 2006. Consumer evaluation of beef muscles for use as “fajitas” after
mechanical and/or enzymatic tenderization. Proc. 52nd International Congress of Meat Science and
Technology, Dublin, Ireland, pages 613-614.
For more information on the above publications, contact Jeff Savell at 979-845-3935.

Meat Science Students Intern This Summer
   Five meat science students gained valuable experience during internships this summer:
   • Katie Gunn - H.E.B., San Antonio, TX
   • Megan Laster - Tyson, Springdale, AR
   • Charles Leftwich - Tyson, Amarillo, TX
   • Jonathan Savell - DOS Project, Saginaw, TX
   • Kevin Sparks - H.E.B., San Antonio, TX

Aggie Updates
         Carrie Adams Mason graduated with her masters in Animal Science in August. She is
         currently employed as a program director with the American Meat Science Association.

         Danielle Espitia graduated with her masters in Animal Science in August. She is currently
         employed as a quality assurance manager with the DOS Project in Saginaw, TX

         Diana Huerta Sánchez graduated in August with her masters in Animal Science. Diana is
         currently employed as a packaging specialist with Sealed Air Cryovac® in Duncan, SC.

                                          Upcoming Events
  Date                     Event                                                      Contact          Telephone
  Sept. 12 - 14, 2006      SMA Introductory HACCP Course, College Station, TX         Tiffany Mooney   979-862-3643
  Sept. 18 - 20, 2006      Beef 706, College Station, TX                              Dan Hale         979-845-3934
  Sept. 20 - 22, 2006      Beef 706, College Station, TX                              Dan Hale         979-845-3934
  Nov. 10, 2006            Rosenthal Lecture Series, College Station, TX              Tiffany Mooney   979-862-3643
  Nov. 30 - Dec. 1, 2006   Beyond Basics: HACCP Plan Improvement, College Station, TX Tiffany Mooney   979-862-3643
  Dec. 6 - 8, 2006         Beef 101, College Station, TX                              Davey Griffin    979-845-3934
  Dec. 12 - 14, 2006       SMA Introductory HACCP Course, College Station, TX         Tiffany Mooney   979-862-3643


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