Rosenthal Center gets to the meat of the subject

By MANDY SPIKES | Central Texas Edition

Ray Riley says the meat center is set up to accommodate meat and animal science related programs and training. - Photo by Mandy Spikes

July 31, 2003 -- In January 1983, Texas A&M University opened the newest edition of their campus, the E.M. "Manny" Rosenthal Meat Science and Technology Center. Twenty years later, the center is still going strong, providing students both education and opportunity in various fields of meat and animal science.

According to the university's website, www.tamu.edu, "the meat science program offers undergraduate and graduate degrees in meat science, conducts cutting-edge research, and provides award-wining Extension programs.

"The meat science teaching program includes courses in meat science, Hazard Analysis Critical Control Point (HACCP), meat selection and grading, meat merchandising, food safety, processed meats, and other current topics."

Ray Riley, manager of the center, has been there from the beginning. "When we first moved into the facility, our main course was Animal Science 307. The facility was set up to accommodate the programs and trainings associated with the class. At the time, though, the center was just called the meat science and technology center.

"In November 1987, the center was named after Rosenthal. He was an A&M graduate who was very involved with the meat industry in Fort Worth. He also made a significant contribution to the university."

Riley explained that students benefit because the facility is industry equipped to better help them in the meat industry. "The facility allows students to work hands on. This helps students prepare for the outside world in understanding livestock. If they are involved with the livestock, then they will have more knowledge on the meat. They will know what to produce and the various needs of production."

Careers that students who have gone through the meat program go into include the meat industry, livestock production, livestock pharmaceutical sales, and the Texas Beef Industry council.

He stressed that the center is not a trade school. "We are not preparing them to be a livestock slaughterer or a butcher. We are preparing for them to be the supervisor of that butcher or processor."

Students also learn the importance of food safety. "Food safety is a major concern of the industry today. We teach them and prepare them so that they, in turn, can benefit their employer."

Riley added that for two years, the program has been ranked number one in the nation by Meat & Poultry magazine. "Part of the reason we are number one is, in this facility, the whole group works together."

One of the programs that Riley is most excited and proud of is the meats judging program. The students in the undergraduate program have been very successful, bringing home many trophies over the years.

Eric Metteauer, from Chireno, a junior who is majoring in animal science, and Jason Bagley, from San Antonio, an animal science graduate who is going to grad school, are two of the students who were on the judging team.

"You learn a lot about the industry and the business by being in the program," explained Metteauer. "I want to go to grad school and vet school at some point."

Bagley stated that being in the program helps you know what meat science is all about to prepare you for the real world. "The various programs give you a lot of hands on and good education. It makes you want to learn, helps you grow up, and allows you to gain responsibility.

"It's a really good program with really nice people in it. We are like a big family."