There’s more to barbecue than putting a piece of meat on a fire and sitting back; there’s a science behind it. If you visited the Troubadour Festival when it took place at Aggie Park on May 20, you may have noticed at the very center was the meat science tent. While there was no presence of grills or smokers, it did have raw cuts of meat and generations of meat science expertise. “Texas A&M University plays a crucial role at these events in educating the public about meat science and food safety, while simultaneously facilitating student growth. It’s a great opportunity for them to demonstrate their knowledge by talking to the public,” Jeffrey Savell, vice chancellor and dean for Agriculture and Life Sciences, said. The goal of the meat science program in the Texas A&M Animal Science department is to not be the barbecue cookers, but to be the people who understand the educational side, the technical side and the scientific side of barbecue. Better science makes better barbecue. Cont...