Texas Tech 'Foodservice 101' program held Sept. 8-9
Food safety from the ranch to the restaurant, along with a review of beef grading and branded beef programs, highlighted a Sept. 8-9 educational program, known as "Foodservice 101," at Texas Tech University in Lubbock.
The program, which drew about 25 participants from across the region, was a partnership between Texas Tech's Department of Animal and Food Sciences and the Texas Beef Council, an Austin-based non-profit organization charged with the promotion and marketing of beef and beef products in Texas. TBC is funded by the beef checkoff program, a $1 per head assessment on the sale of cattle.
Cattle Industry. The program began at noon on Sept. 8 at the Animal and Food Sciences Building. Ryan Rathmann, a Tech assistant professor, discussed the cattle industry's structure, economics and marketing processes, while Chance Brooks, a Tech associate professor in meat science, reviewed factors affecting meat tenderness, muscle structure and aging mechanisms.
The following day, Sept. 9, Mindy Brashears, director of Tech's International Center for Food Industry Excellence, outlined food safety technologies employed by the beef industry, and Mark Miller, Tech's San Antonio Livestock Show Distinguished Chair in Meat Science, reviewed the USDA grading system and participate in hands-on grading activities. Brooks then provided an in-depth beef fabrication demonstration, as well as leading a discussion of alternative and underutilized beef cuts.
Written by Norman Martin
CONTACT: Moriah Beyers, coordinator of meat science programs, Department of Animal and Food Sciences, Texas Tech University at (806)742-2805, ext. 248 or www.meatscience.ttu.edu
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