Articles Tagged with ''meat science''

Two-year meat industry training program provides participants with comprehensive knowledge of meat science, food safety and processing principles.

University of Wisconsin-Madison Meat Science & Animal Biologics Discovery program accepts applications for the 2025–2027 Master Meat Crafter Training Program.

Cattle industry stakeholders prioritize accuracy in yield grade assessment and the need for increased red meat yield.

Pro Smoker donates 500T truckload smokehouse to university meat science program.

Advantages in carcass yield of beef × dairy cattle can only be realized if they are managed and harvested at a lesser fat thickness than conventional beef cattle.

University honors former Missouri Gov. Mike Parson's contributions to agricultural education and workforce development.

Differences in volatile composition highlight how aging methods and treatment characteristics influence the meat's volatile profile, resulting in distinct sensory characteristics for each aging type.

Workshops equip industry meat professionals with the skills to remain competitive.

Glen Dolezal receives the 2024 Certified Angus Beef Industry Achievement Award.

In order to satisfy the growing demand of poultry meat, selection criteria for fast-growing broilers have been addressed to improve especially the pectoralis major muscles, which represent the most valuable portion of the carcass and are used for both processed and fresh meat products.