AMSA RMC Symposium to explain color stability in fresh meats
The American Meat Science Association (AMSA) is pleased to announce that Dr. Cameron Faustman, University of Connecticut; Dr. Andy King, U.S. Meat Animal Research Center and Dr. Brad Kim, Purdue University will be the featured speakers in the AMSA 67th Reciprocal Meat Conference (RMC) Meat Quality Symposium, on Tuesday, June 17.
Meat color is a major trait influencing consumer purchase decisions at the point-of-sale. Any deviation from the consumer-desirable color is considered as an indicator of unwholesomeness and leads to product rejection. This session focuses of the current research and practical applications to improve fresh meat color stability.