Articles Tagged with ''meat science''

The R. C. Pollock Award is presented annually in honor of the first general manager of the National Live Stock and Meat Board.

The award is given to members in recognition of devoted service and lasting contributions to the meat industry and to the association.

Dismore is a highly skilled and knowledgeable Meat Scientist with 20 years of experience working for some of the most recognized meat companies in the United States.

In this current role, he teaches courses at the University of Wisconsin, including Introduction to Meat Science and Technology and Commercial Meat Processing.

CSU’s Center for Meat Safety & Quality is a multidisciplinary team of scientists addressing national and global food safety and quality issues through basic and applied research and technology development.

This workshop will take place prior to the AMSA 68th Reciprocal Meat Conference in Lincoln, NE on Saturday, June 13th.

The college added a minor in precision ag last year and will add a minor in meat science and a major in food science this fall.

Pork Quality Symposium will feature talks on how to elevate pork in the marketplace.

Come to this session on June 17th in Lincoln, Nebraska to gain the tools to intellectually and scientifically defend red meat.

Report shows the lack of knowledge in regards to animal protein in general and its unique food source for beneficial amino-acid nutrients.