Articles Tagged with ''meat science''

University of Idaho meat scientist Phil Bass introduces youth to meat science as an often overlooked but rewarding career that pays well and desperately needs labor.

Beef flavor is not a single attribute but may be composed of more than 30 attributes defined in the beef flavor lexicon.

AMSA looks forward to celebrating 77 years of meat science heritage at the 77th Reciprocal Meat Conference in Oklahoma City.

Sustaining partnerships from companies associated with the meat industry stabilizes the association and allows for expanded educational resources and student events.

Fresh beef has relatively short shelf-life due to beef lipid’s susceptibility from attacks of free radicals and thus resulting in lipid oxidation.

Beef producers continue to address the challenge of improving production efficiency and sustainability while balancing the consumer demand for high-quality, tender, fresh beef. Feeding strategies to improve the efficiency of beef cattle production, such as supplementation of the beta-agonist ractopamine hydrochloride (RH) and the trace mineral zinc (Zn), can positively impact the sustainability of beef production.

Most people in the United States had never experienced empty store shelves, but the pandemic in 2020 provided evidence of the lack of robustness in the meat supply chain. 

The approximately two-year program requires completion of four elements for successful graduation and subsequent distinction as 'Master Meat Crafter.'

The Department of Animal Science at the University of Arkansas (UA) currently has approximately 315 students and primarily houses the meat science program.

Growth of UC-Davis’ new meat science program provides students the option of specializing in meat science.