Learning never tasted so good 🔥 Barbecue enthusiasts spent the weekend in Aggieland learning from industry experts and exploring topics like seasoning, fire management, smoking techniques and meat science at Barbecue Summer Camp. #TAMUANSC #TexasBBQ #MeatScience

Fact or Fiction: bone-in is better than bone-out? This one starts fights at butcher counters, steak nights, and probably family reunions. Science is more interesting than myth. Which side are you on? Find out if you're right: f.mtr.cool/plniwgagwx #BBQScience #MeatScience #GrillingTips #AmazingRibs #FoodMyths

💡A tiny ancient chia seed keeps beef burgers fresh, juicy & rancidity-free for 15 days—replacing synthetic antioxidants with clean-label power! 🧠Taif University study by Dr. Eman Hassan Algarni published in JFSFQ! 👉 imrpress.com/journal/JFSFQ/7… #FoodScience #MeatScience #Nutrition

𝗧𝗘𝗫𝗔𝗦: Texas A&M approves a $133.36 million Meat Sciences & Technology Center, relocating the project to the main campus. 𝗥𝗘𝗔𝗗 𝗠𝗢𝗥𝗘 ➡️ hpj.com/2026/05/01/texas-am-… #HighPlainsJournal #HPJ #TexasAM #MeatScience hpj.com/2026/05/01/texas-am-…

Looking forward to building some bridges. -- RMC Session Announcement | Meat & Metabolic Health @MeatScience will host a timely concurrent session, Meat & Metabolic Health: Evidence-Based Insights on Nutrition and Disease Prevention, at the AMSA 79th Reciprocal Meat Conference in Amarillo/Canyon, Texas. Sponsored by @Cargill , the session features: Teresa Davis, PhD, DFASN, FASAS Texas A&M AgriLife Eric C. Westman MD MHS, Duke University David G. Harper, PhD, University of the Fraser Valley They will be discussing dietary protein, obesity and chronic disease, and the intersection of meat, metabolic health, and cancer. Moderated by Peter Ballerstedt. For more information and to register for RMC, visit: meatscience.org/home -- About this session - meatscience.org/.../2026/04/… @drericwestman @dgharper @aglifesciences

Dry ribs are sad. Dry ribs plus excuses are worse. If we are firing up ribs, we are doing it like we mean it. This is our go-to smoked ribs recipe with the techniques that actually matter so we get tender, juicy ribs with legit bark and real smoke flavor. amazingribs.com/best-barbecu… Rib debate time. Baby backs or St. Louis, and are you team sauced or team dry rub only? #BBQ #Ribs #PorkRibs #SmokingMeat #GrillLife #BBQTips #MeatScience #OutdoorCooking

We’re over here busting meat myths, and some of you are about to get personally offended. These 5 BBQ beliefs refuse to die, even though science says they should. Let’s clear out the bad advice before it ruins another cook. #BBQMyths #BBQ #Barbecue #Grilling #GrillTips #FoodScience #MythBusting #MeatScience #OutdoorCooking #SmokedMeat #BBQLife #BackyardBBQ #AmazingRibs #CookingMyths #Pitmaster

Does fear affect flavor? 🥩🐄 Dive into the juicy debate! What do you think? 🤔 #MeatScience #Wagyu

#mdpifoods 🥳🥩The first paper in the Special Issue “From #Feed to #Fork: Nutritional and Technological Strategies to Enhance #Meat Functionality and Sustainability” has been published in #Foods. 🔗mdpi.com/2304-8158/15/4/760 #FoodsJournal #MeatScience #FoodSustainability

Would you tour a slaughterhouse? I’m a veterinarian and a conscientious objector to animal-based protein consumption. Veterinary students often ask how to avoid slaughterhouse rotations. My answer surprises them. You should go. These rotations are disappearing because corporations recognize that limiting who witnesses how animals’ lives are ended inside facilities helps protect animal-based protein production from scrutiny. When fewer veterinarians see this firsthand, transparency is reduced. Many programs now rely on industry-produced videos instead of in-person tours. These videos are curated and incomplete. They do not show what animals experience inside gas chambers or during the final moments of their lives. Veterinarians are among the most trusted professionals. That trust shapes public understanding. If access is restricted, accountability disappears. Workers inside these facilities experience serious physical and psychological harm from this labor. Animals bear the greatest cost. When access is granted, it should be used responsibly to inform the public. We also need effective, efficient food systems that expand access to high-protein, whole foods that are animal-free and aligned with public values. Share your thoughts in the comments and follow for more veterinary perspectives. Watch the full video ⬇️ #onehealth #vetmed #vetstudent #vetschool #humaneendings #meatscience #animalwelfare #prevet

Would you tour a slaughterhouse? I’m a veterinarian and a conscientious objector to animal-based protein consumption. Veterinary students often ask how to avoid slaughterhouse rotations. My answer surprises them. You should go. These rotations are disappearing because corporations recognize that limiting who witnesses how animals’ lives are ended inside facilities helps protect animal-based protein production from scrutiny. When fewer veterinarians see this firsthand, transparency is reduced. Many programs now rely on industry-produced videos instead of in-person tours. These videos are curated and incomplete. They do not show what animals experience inside gas chambers or during the final moments of their lives. Veterinarians are among the most trusted professionals. That trust shapes public understanding. If access is restricted, accountability disappears. Workers inside these facilities experience serious physical and psychological harm from this labor. Animals bear the greatest cost. When access is granted, it should be used responsibly to inform the public. We also need effective, efficient food systems that expand access to high-protein, whole foods that are animal-free and aligned with public values. Share your thoughts in the comments and follow for more veterinary perspectives. Watch the full video ⬇️ #onehealth #vetmed #vetstudent #vetschool #humaneendings #meatscience #animalwelfare #prevet

🥩🏆 Gig ’em, Champions! Big congratulations to the Fightin’ Texas Aggie Meat Judging Team for bringing home 1st place overall at the 2025 American Royal Intercollegiate Meat Judging Contest! The team dominated the competition with top honors in Total Beef and Beef Grading, plus several standout individual performances — including Coy Jacobs (2nd Overall), Taylor Colvin (3rd Overall), and Tatum Harborth (6th Overall)! 👏 Huge shoutout to Coach Gage Walsh and every team member for representing Texas A&M University with pride and excellence. The Aggies are now heading back to College Station and preparing for their next challenge at the High Plains Contest! #AggieMeatJudging #TAMU #AmericanRoyal2025 #MeatScience #GigEm #ChampionTeam

The Seduction of Salt 🧂🥩 You want to know the secret to irrestible flavour? It’s all in the touch. Watch Day 5 of our Meat Science Series. Who wants a bite? #asmr #meatscience #bbq #series #barbecue #barbeque #foodlover #meatlover #saltbae #salt #artofseduction

Let's get those juices flowing 🥩💦 Don’t rush it baby, as your reward for patience and pleasure is coming soon. We brought the heat, now let’s rest. When meat takes a break or rests, those juices relax flowing back into each fibre. #bbq #series #thebbqwhisperer #meatscience

Slaughtering isn’t just about killing animals — it’s about science, hygiene & welfare. From stunning to bleeding, every step affects meat color, tenderness & safety 🔬 #MeatScience #AnimalWelfare #FoodTech #FoodSecurity

Big news for TAMU Meat Science! Welcome Dr. Jerrad Legako, Dr. Michael Chao, & Sage Boleman to the ANSC team. Their leadership in research, teaching & the Rosenthal Center keeps Aggies at the forefront of meat science. Read more: bit.ly/4mVL2cP #TAMUANSC #MeatScience

#ErasmusPlus #InnoMeatEdu #InnoMeatEdu #Digital #MeatScience #Training #Innovation #MeatEntrepreneurship

Ready to level up your poultry knowledge? 🐔💡 Gain hands-on experience and deepen your expertise in these focused, three-day workshops led by experienced industry professionals: 📍 POULTRY 101 – Fayetteville, AR Explore poultry production and processing through classroom instruction and labs on meat quality, functional ingredients, food safety, and more. 📍 POULTRY 201 – Frisco, TX Dive into marination and batter/breading systems while learning about meat chemistry, cooking methods, and equipment use. ⚡ Space is limited—secure your spot today: meatscience.org/events-educa… #poultryscience #meatscience #poultryindustry @MeatScience @AginArk

Our 4th Newsletter has been released: *Connection with the industry events *Multiplier events *Summer School @unileon @unipr @uwm_olsztyn @ctc_ourense @uth_gr @ipb_pt @4obsGR  #Erasmus #InnoMeatEdu #Digital #MeatScience #Training #MeatEntrepreneurship

Derico Setyabrata, #AnimalScience #MeatScience prof, conducted study showing preserving quality of meat depends on size & cut, & limiting moisture & air in packages, which lead to ice crystals that destroy meat at cellular level: t.ly/WQgRu #AgFoodLife