The Silsbee Bee (Silsbee, Tex.), Vol. 70, No. 18, Ed. 1 Thursday, June 2, 1988 Page: 4 of 24
This newspaper is part of the collection entitled: Silsbee Area Newspaper Collection and was provided to The Portal to Texas History by the Silsbee Public Library.
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THE SCIENTISTS TELL ME.....
MRS. KIM AUEN
Kiwanians Hear
Program Wednesday
On Computer Art
ByLoisGrote
Computer art at Silsbee High
School was the topic presented
by Mrs. Kim Allen to Silsbee
Kiwanians. Alien teaches Art I,
II, and HI for each grade at the
high school and also teaches
Honors Art IV G/T to the
gifted and talented.
Silsbee schools have formal
art classes for all grades, seven
through twelve. In grade four
through six some art is taught
by the regular classroom teach-
ers.
Allen explained that she
teaches the traditional art cur-
riculum of drawing, painting,
design, printmaking, pottery,
sculpture and art history. In
addition, she includes the latest
technology available to the
artist - the use of the computer
as an art tool. She noted that
nearly all television commer-
cials use computer art and more
and more magazine and news-
paper advertisements are com-
puter designed.
Silsbee High School has 16
Apple H computers but only
two printers available parttime
for her students to practice the
new technology. Alldb gave an
example of how she stresses
creativity and problem solving
to her students.
Just as Walt Disney carica-
tured a mouse and gave it
human characteristics to create
Mickey Mouse, Allen has her
students select an animal, a
fish, koalabear or bird and
draw its picture. They next
reduce it to a caricature, then
draw it on the computer and
include it in an environment.
Allen introduced three of her
prize-winning computer artists
from her honors art class, Gail
Wilson, Perry Rhone Jr. and
Brad Crockett. Each student
brought along prize-winning
computer drawings to explain
and display to the assembled
Kiwanians. The average time
for them to complete their
drawings was three weeks from
inception to the final color print
produced on the computer
printer.
Allen said she was extremely
proud of these students as well
as all others and strongly
believes that this new tech-
nology in art develops cre-
ativity and problem solving
abilities of Silsbee High School
students.
Bill Phillips was program
chairman and introduced the
speaker. J.C. Perkins is pro-
gram chairman cm June 1 and
Ted Peters on June 8.
Art students Brad Crocker,
Perry Rhone and Gail Wilson
were guests. Crocker is also a
Key Clubber.
Vitamin A Source
An average baked sweet potato
has 141 calories and over 8,800
units of vitamin A, about twice
the recommended daily allowance.
Don't store sweet potatoes in
the refrigerator. Chilling will
give it a hard core and an un-
desirable taste when cooked.
Sweet potatoes can be charcoal
broiled. Rub a little fat over the
skins, wrap foil loosely around
the potatoes, and cook them in
thecoals for about 45 minutes.
You'll Hire The Best
Whtn You EM Thtnu
In Thu
Suction.
THE
SILSBEE BEE
MMW8
Consumers Accept Restructured Steaks
As Alternative To Other Beef Products
Courthouse Squares
^MY DAD HAD TWO ^
WINDMILLS, BLIT ME GOT
RID OP ONE BECAUSE ME
DIDN'T TWINK THERE WttS
ENOUGH WIND FOR BOTH.
By Marilyn Brown
TAES Science Writer
Who haan’t tried a chicken
nugget? Fast food chains and
the poultry industry have en-
joyed the demand for re-
structured chicken products,
and the seafood industry has
long enjoyed good sales for fish
sticks.
Restructured beef products,
however, have yet to achieve
similar market acceptance, pro-
mpting Texas Agricultural Ex-
periment Station (TAES) meat
scientists to learn more about
their market potential.
Restructuring technology is
expected to push the per capita
consumption of poultry past
that of beef by 1990, some
industry watchers believe.
Poultry and seafood packers
have promoted portion control,
standardized fat content, and
convenience of their products,
all traits that are on the minds
of health-conscious consumers.
Consumers are demanding
lean beef products as well,
according to TAES meat scien-
tist Jeffrey Saveli, who adds
that restructuring makes pos-
sible beef that is “lean, tender,
juicy, flavorful-and most im-
portantly-reasonably priced.”
The major drawback that
researchers have faced in de-
veloping restructured beef
steaks is texture; larger pieces
of meat must be used to achieve
steak-like texture, and as a
result, connective tissue or
gristle remains in the product.
Saveli and other TAES meat
scientists conducted a study to
determine the acceptability of
restructured beef steaks manu-
factured to contain different
residual contents of connective
tissue.
Ninety Houston households,
selected for a variety of demo-
graphic differences, were given
three restructured beef steaks,
one steak per week, for a
3-week period. A steak from
each treatment-no trim, in-
termediate trim, and extensive
trim (referring to how much
connective tissue was removed
from chuck meat)-was deliver-
ed to each household in a
randomized order.
Panelists were asked to
characterize their age as 29 and
under, 30-49, or 50 years or
older. Education level was es-
tablished as grammar or high
school, technical school, or col-
lege. Four levels of yearly
income were used to segment
the panelists.
Household panelists were
asked to prepare the steaks
with one of five cooking meth-
ods; broiling in the home,
broiling outdoors, oven broil-
ing, pan frying, or other.
They were given a scale to
rate juiciness, tenderness, fla-
vor, gristle, thickness, and
overall desirability, and they
were asked to state anticipated
uses and the number of times
per month they would serve
such steaks if they were avail-
able at the retail counter.
Although results were analy-
zed for demographic differen-
ces, those differences were not
significant in terms of con-
sumer ratings, Saveli says.
The two cooking methods
most often used were pan
frying and oven broiling. As
might be expected, no-trim
steaks received the lowest
overall desirability ratings; in-
termediate trims were rated
intermediate in desirability and
extra-trim steaks were rated
highest across all palatability
traits studied.
About 31 percent of the
households said they would not
replace steak with restructured
products, but 69 percent said
they would eat them in place of
steak at least once a month.
Forty-six percent said they
would not replace ground beef
with restructured steak, but
the remaining 54 percent said
they would replace ground beef
with it one to four times per
month.
About a third of households
would replace chicken with
restructured beef steaks at
least once a month. Two-thirds
would not replace chicken with
the product, suggesting that
most consumers perceive it as
an alternative to other beef
items, Saveli says, and not as a
product that could replace poul-
try or fish.
A vast majority of the con-
sumers said the restructured
steaks should not weigh more
than about 8 ounces and should
be less than a half-inch thick.
The study suggests that it
may not be necessary to com-
pletely remove gristle from
beef chucks before manufactur-
ing restructured beef steaks,
Saveli says, because consumers
were not willing to pay for the
added costs of trimming, based
on their unwillingness to pay
over $3 a pound for restructur-
ed beef.
Once large, heavy pieces of
connective tissue were remov-
ed from the muscles of the
chuck, an acceptable product
could be manufactured in the
form of a steak that consumers
would buy as an alternative to
other low-cost beef items, the
scientist says.
SMASHING REWARD
Teacher: “Gass, you should study
the ant as an example of reward
that comes from hard work. Every
day the ant goes to work, every
day the ant labors without stop-
ping. And then what happens?”
Pupil: “Someone steps on it.”
The flying hatchet fish can take off from the water's
surface and fly as far as ten feet, using its side fins as
wings
FRESH PRODUCE
TOMATOES
SNAP BEANS
NEW POTATOES
3
BUTTERBEANS
PEAS • SQUASH
WATERMELONS
HIGHWAY 96- NEXT TO MOTEL
Your Message Comes Across
In The BIN Classifieds.
385-5278
- 4
If you're a woman, your chances
of getting breast cancer are 1 in 10.
Improve your odds now.
Mammograms are available using the safest low dose equipment.
For a limited time complete mammography exams are $80.*
Today's mammography can find cancers
too small to be felt by hand.
Early detection including regular
mammography examinations improves
cancer survival in one of the leading
killers of American women.
The American Cancer Society's guidelines
for detecting breast cancer.
Age Group Mammogram Frequency
35-40 Baseline
40-49 Every 1-2 years
50-l!p Annually
'At this low price,
exam will be on a cash basis
Call for your appointment today.
385-5531
Silsbee Doctors Hospital
-Highway 418 West-
We will assist you
in filing insurance
claim for reimbursement.
Igourmet coffee
WITHOUT THE
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We hand sort them twice to find those good enough for Maryland Club 100% Colombian Coffee. We
then specially roast and grind these beans for paper filter coffee makers, and vacuum pack them in cans
for guaranteed freshness
()nce you try new Maryland Club Hand Picked 100% Colombian Coffee, you'll never drink
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*
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Read, R. L. The Silsbee Bee (Silsbee, Tex.), Vol. 70, No. 18, Ed. 1 Thursday, June 2, 1988, newspaper, June 2, 1988; Silsbee, Texas. (https://texashistory.unt.edu/ark:/67531/metapth820785/m1/4/?q=Homecoming+queen+1966+North+Texas+State+University: accessed July 1, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Silsbee Public Library.