ROSENTHAL MEAT SCIENCE AND TECHNOLOGY CENTER

Preparing Tomorrow’s Meat Scientists

The Rosenthal Meat Science and Technology Center supports the teaching, research and outreach activities of the Department of Animal Science in its mission to advance the meat industry through science and to become the world leader in meat safety, quality and nutrition. Through its facilities, the center allows researchers to solve issues and provides hands-on learning opportunities for future industry professionals. MEAT AND GREET with Dr. Cliff Lamb “We take pride in A Taste of History providing superior Howdy! The meat science program in Texas A&M facilities, animals and University’s Department of Animal The Department of Animal Science takes pride With your help, we can create a world-class meat Science dates back to 1926 when the first in providing superior facilities, animals and science and technology center to “set the global resources to retain Farm Meats course was taught. In 1983, resources to retain and attract the best and table” with the research, support and training its influence greatly expanded with the brightest faculty and students from around needed to provide a safe and nutritious meat and attract the best construction of the then state-of-the-art the globe. Our mission is to improve lives supply. I encourage you to read this brochure to Rosenthal Meat Science and Technology through discovery, integration, dissemination identify your individual meat science passions and brightest faculty Center (RMSTC), a fully functioning meat and application of science-based knowledge and opportunities to support them. laboratory. of animals and animal products. To fulfill this and students from mission, our department established five areas Thank you for your partnership, Through the years, the center has of excellence with one of these areas focused supported meat science courses, on maintaining and strengthening our status around the globe.” research and extension activities, and as the world leader in meat safety, quality and impacted the beef, lamb and pork — G. Cliff Lamb, Ph.D. nutrition. — G. Cliff Lamb, Ph.D. industries by educating future industry Department Head of Animal Science professionals and solving research The Rosenthal Meat Science and Technology problems involving live animals, meat Center—constructed more than 35 years ago— production and meat processing. has positioned our department to lead the way in meat science over the last few decades. RMSTC has also been utilized within the However, as technology and consumer trends department for research and outreach have evolved, we, too, must ensure that our of genetics and breeding, physiology, facilities evolve to enable our faculty, staff reproduction and nutrition, as well and students the opportunity to generate new as faculty programs outside of the science and apply it to solving problems in department. animal protein industries.

1 DR. JEFF SAVELL University Distinguished Professor, Meat Science & E.M. “Manny” SHARING THE SCIENCE OUR RESEARCH IMPACTS Rosenthal Chair

For more than 35 years, the MEAT SAFETY RMSTC has been the focal point for numerous nationally recognized Since 1990, researchers at the RMSTC) have worked to improve safety extension and outreach programs. through better tracing, detection and sanitation systems to reduce Texas A&M University’s meat pathogens. University microbiologists have worked with companies like specialists have partnered with 3M and H-E-B to develop technologies to combat Listeria, Salmonella professors, researchers and and E. coli in slaughter plants, processing plants and retail delis. ROSENTHAL TODAY graduate students to present Researchers have also studied ways to reduce bacteria in humans, courses and workshops to animals and foods by utilizing naturally occurring viruses that prey on thousands of professionals and bacteria. Programs housed at the RMSTC is amateurs alike, from youth and devoted to meat science research and livestock producers to meat and MEAT QUALITY developing solutions to advance the foodservice industry leaders from Thanks to RMSTC, Texas A&M University’s meat science facutly meat industry. The 29,538-square- across the nation. These programs and staff are recognized experts in optimizing beef carcass quality, foot center includes a multi-species have provided unique hands-on marbling development and nutritional value. This focus on meat quality harvesting facility, a processing and training to industry and company began in the mid ’80s, when the National Consumer Retail Beef Study fabrication area, four large meat professionals from every stage was conducted at Texas A&M and resulted in the most significant coolers, two cutting rooms, three of meat production, including reduction of waste fat in the industry. The program is also the only smokehouses, a meat packaging area, ranchers, packers, distributors, university laboratory in the world that has tested the effects of ground retail space and a 148-seat classroom. retailers and restauranteurs. beef on cardiovascular disease risk factors in men and women. Through these facilities, the center supports the department’s teaching, SENSORY AND FLAVOR CHEMISTRY research and extension efforts. A FLAVORFUL FUTURE Meat scientists at Texas A&M are nationally and internationally recognized for their unmatched expertise in sensory evaluation and With more than 20 courses taught flavor chemistry analysis of beef, pork, lamb and other meat products. at RMSTC, the building serves as an These experts utilize professional and consumer panels and have entry point into meat science for With the planned construction of a new, state-of-the- co-developed the lexicon of beef sensory terms. The center has many students and prepares graduate art facility, the meat science program will continue also facilitated collaborations with researchers in numerous areas, students for successful careers in the to increase its impact on the world. The new meat while former students are employed at major universities and meat meat and food industries. Because of science and technology center will include updated companies where their sensory expertise is highly valued. the proximity of the classroom and technology and facilities, including a Biosafety Level 2 coolers, the center also allows students lab that will open additional opportunities to conduct to experience hands-on learning with PROCESSING nationally funded research. The center will provide fresh meat products and carcasses. Texas A&M’s value-added meat processing program focuses on increased resources to conduct research, teaching ingredient functionality, raw material selection, equipment technology, and extension and will expand industry collaboration The center impacts a wide audience thermal processing and chilling, packaging, quality control, food safety, by allowing companies to use the space for testing. through conferences, industry clinics and research and development. RMSTC provides meat-processing The facility will also grow extension efforts, allowing and judging contests. It also produces classes for students and holds numerous courses for consumers and the Department of Animal Science to directly impact numerous types of meat including beef, industry professionals. Meat science experts have also conducted the industry by continuing to share its meat science pork, lamb, sausage and additional processed meat research in partnership with organizations including research. processed products, and markets these Tyson Foods, Jimmy Dean Foods, Chemstar and the NASA Space Food quality products through its own retail Laboratory. meat sales store. 3 4 Learn why our meat science DID YOU KNOW? program is a cut above.

Research from RMSTC has impacted more than 70% Since RMSTC’s beginnings of beef, poultry and pork in 1983, more than 11,000 consumers in the U.S. Aggies have taken ANSC 307 “Meats.” The program has trained more than 200 graduate students.

RMSTC has been the site of collaboration with more than 14 major universities, more than 35 major U.S. food companies, 3 federal government agencies and experts in at least 10 countries.

RMSTC serves as the primary location for training the Texas Aggie nationally recognized Fightin’ Meat from RMSTC was Brand Beef Texas Aggie Meat Judging used in space! Beginning in Jerky, a Texas Program, which consists 1984, the facility produced A&M favorite With more than of talented and dedicated environmentally stable meat produced 14 meat science undergraduates who products for NASA’s space at RMSTC, faculty members, represent the Department of shuttle mission and the received Texas A&M has Animal Science. International Space Station. national the largest meat recognition science program in by The New the country. York Times.

5 6 FEED EXCELLENCE Help Texas A&M lead the way in meat science.

With your help, we can achieve our goal of making Texas A&M University the world leader in meat science teaching, research and outreach. By helping us expand our capacity, your gift will contribute to the research that sets us apart and allow us to widely share important science through outreach programs.

Your support will also help equip the next generation of meat production professionals with the knowledge they need to impact the industry and consumers in our nation and throughout the world. Together, we can create a more sustainable meat supply for all.

For more information, please contact: SCOTT JARVIS ’00 JANSEN MERRILL ’18 Director of Development Assistant Director of Development Texas A&M Foundation Texas A&M Foundation (979) 777-0309 (325) 669-4334 [email protected] [email protected]