Written by: Laci Jones
Dr. Jeff Savell, Texas A&M University Distinguished Professor, is one of the well-known meat science researchers. Throughout his career, Savell assisted the National Beef Quality Audits and the National Beef Tenderness Surveys.
In honor of his research contributions, Savell received the Fellow Award in the Research category at the American Society of Animal Science Joint Annual Meeting.
Savell research interests include quality, food safety, nutrition and value added. He has conducted many research projects involving beef, lamb and pork. His research includes using electrical stimulation to enhance beef quality and tenderness.
Savell’s research has led to increased demand for leaner beef and updating the beef nutrient composition data. His research contributions have changed the USDA grade “U.S. Good” to “U.S. Select.”
Since beginning his teaching career at Texas A&M University in 1982, Savell has taught more than 8,000 students. He teaches introductory meat science courses, a course covering carcass composition and quality and a graduate and undergraduate course in Hazard Analysis and Critical Control Points.
Savell received his B.S., M.S. and Ph.D. in Animal Science from Texas A&M University.
Savell’s other honors include the ASAS Meat Research Award and the American Meat Science Association Distinguished Research Award. He received the E. Floyd Forbes Award, the Signal Service Award and induction into the Meat Industry Hall of Fame.
Savell is affiliated with several professional organizations including the American Meat Science Assoication, the American Society of Animal Science, the Institute of Food Technologists and the International Association of Food Protein.
The ASAS Fellow is presented to animal scientists who have made excellent contributions to the animal industry and have had continuous membership in the ASAS for a minimum of 25 years. The American Society of Animal Science is a professional organization that serves more than 5,000 animal scientists and producers around the world.
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