Page 3
Aggie blood drive nets 1,060 pints
a piano
■n to all
-s rang-
i«n last
music,
' piano.
>P with
*' event
•ughtat
persons related to Texas A&M, whether they
are on the faculty, staff or a student. This cov
erage also extends to their families. If any of
these people are in need of blood, no matter
where they are in the United States, Wadley
donates blood free of charge. These people are
not required to donate blood during the Blood
Drive at Texas A&M.
The Aggie Blood Drive started in 1959 and
has been going strong ever since. It has three
drives annually — one in the fall, the spring
and the summer.
The Aggie Blood Drive is sponsored by the
Alpha Phi Omega and Omega Phi Alpha serv
ice organizations and the student government.
The next blood drive is scheduled for March
26-30, 1979.
itoring
I i rector
m The
mini-
an 300
a. The
I. E.V,
egular
Mike Paradis, a senior from Houston, is “under the needle.”
He and more than a thousand other Aggies donated blood this
Battalion photo by Beth Breaker
week. Sherri Harris, a Wadley Blood Bank worker, seems to
have the situation under control.
nger
was
exas
h by
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intil
med
agus
m
ntry
; for
oHi-
ree-
fhis
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de
uce
has
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day
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ete
ter,
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any
for
20t
the
Shocked’ beef more tender
By MARK PERRIN
Battalion Reporter
A group ol Texas A&M University
earchers have developed a pro-
is to increase the tenderness of
efby using electrical stimulation.
Dr. Gary Smith, animal science
)fessor at Texas A&M, explained
sdnesday the process in a seminar
titled Meat Tenderness and
ctrical Stimulation." He said the
tjiderness of beef has been in-
ased an average of 21 percent,
sed on an eight-point scale, by
ing electrical stimulation.
Smith said Texas A&M cold not
im the invention of electrical
mutation, just the improvemmnt
it. 1 think we know more alwot
ictrical stimulation at Texas A&M
an anyone else, he said.
He said that in 1749, Ben
anklin was looking for new ways
use electricity. On thing he did
skill turkey by electrical shock.
When he ate the birds, Franklin
notice an increased tenderness in
the meat, and so he was credited
with the invention of electrical
stimulation. Smith said.
Texas A&M got the idea from
New Zealand, which got the idea by
reading old U.S. patents. New Zea
land's main interest is in using elec
trical stimulation on sheep carcasses
shipped to the United Kingdom
and the United States, Smith said.
Tenderness is the most important
characteristic of meat, and one
tough beef carcass could affect as
many as 240 people if it were dis-
tributed by' a supermarket, Smith
said.
Electrical stimulation not only in
creases the tenderness, but also
brightens the color of the meat an av
erage of 12 percent and increases
the marbling score by an average of
17 percent. Smith said.
Electrical stimulation not only in
creases the tenderness, but also
brightens the color of the meat an
average of 12 percent and increases
the marbling score by an average of
17 percent. Smith said.
Electrical stimulation not only in
creases the tenderness, but also
brightens the color of the meat an
average of 12 percent and increases
the marbling score by an average of
17 percent, Smith said.
The device used by Texas A&M is
called an Electro-Sting, and was
tested for different time lengths and
voltage settings.
Using 550 volts for one minute on
a beef carcass gave the best results.
Smith said. The electrical stimula
tion is not continuous but is a series
of on-off cycles, he added.
Dr. Z.L. Carpenter, Dr. T.R.
Dutson, Dr. J.W. Saveli and Dr.
R.L. Hosteller from Texas A&M
along with D.R. Hammons of the
United States Department of Ag
riculture aided Smith in the re
search.
Smith said problems of installing
the new system in commercial pack
ing plants still exist, but he thinks
that someday the process will be
used by all packing plants in the
United States. He said the process
would add a cost to the beef of about
20 cents per carcass.
A REPRESENTATIVE
FROM THE
COLD, CRUEL WORID
WOULD LIKE A
FEW WORRS WITH YOU
His name is Jim Thomson, and he might be able
to make that world look a lot friendlier to you, with
an opportunity for a career at Reed Tool Company
Reed is one of the world's leading manufacturers
a nd suppliers of drilling bits, tool joints, and fluid-end
pump parts for the petroleum industry
If you're majoring in engineering and are in
terested in field, process, design, product, or project
pork; or if you're majoring in business and are in-
terested in field sales, Jim Thomson would like a few
r°rds with you on October 16.
Contact your placement office and set up an
pterview with Reed. It sure beats facing the cold,
world alone.
Tyson
Netflin
Aitke"
llianis
arsons.
Sco«
Petty.
arily 0
innint
kVeld
, self
dent*
>ape r '
■liU'f
REED TOOL COMPANY
P.O. Box 2119, Houston, Texas 77001 (713)926-3121
A Baker International Company
An Equal Opportunity Employer
MANOR EAST MALL
Texas at Villa Maria
M-F 10-8:30 Sat. 10-6
779-6718
ALPHA ZETA TURKEY SALES
Once again, AZ, the National Agricultural Honor and Ser
vice Society, is selling delicious smoked turkeys for your
Thanksgiving and Christmas dinners. To order turkeys, call:
845-5380 or 822-2088
Monday-Friday, 7-11 p.m. October 12-November 2
8-12 lb. range $1.50 per lb.
Proceeds will be used for student scholarships and com
munity service projects.
S pom@ s
Watch Sunday Af
ternoon and Mon
day Night Football
While Sipping Your
Favorite Drink With
ALL Your Friends at
The Aggieland Inn.
BIG Draft beer 50C
SCREEN!!!Highballs 75c
Where
Everybody
Meets"
813 Old College Rd
Brycm-College Station*s
Big City Disco
846-1100
AGGIE VICTORY
BEER BUST NIGHT
SATURDAY
BEER 25c ALL NIGHT LONG
BEAT THE HELL OUT OF HOUSTON!
AND DON T FORGET OUR NEW
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