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Published: Jan. 31, 2020, 4:31 p.m.

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Longtime MEAT+POULTRY contributor Jeff Savell, who co-authors Meat Perspectives , is the latest guest in this episode of the podcast.

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Savell currently serves as a Distinguished Professor of Meat Science at Texas A&M Univ. as well as the E.M. \\u201cManny\\u201d Rosenthal Chairholder in the Dept. of Animal Science.

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During the first part of the discussion, Savell discusses how he and his fellow professor Kerri Gehring come up with the ideas for the columns and make it appeal to the meat and poultry audience.

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He also talks about how they developed their partnership in studying meat science. Finally, Savell examines how students have evolved over the years at Texas A&M and the growth in the number of women participating in the university\\u2019s meat science programs and pursuing meat science as careers.

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In Part 2, scheduled for Feb. 7, the discussion turns to the educational side of barbecue at A&M, including its annual Camp Brisket. This is a joint venture between Foodways Texas and the Meat Science Section of the Dept. of Animal Science at Texas A&M Univ. The popular two-day \\u201ccamp\\u201d takes a deep dive into what is considered by many as the centerpiece of Texas barbecue, beef brisket. Tune in for a barbecue fix next week.

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