Articles Tagged with ''American Meat Science Association (AMSA)''

Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.

High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.

At the American Meat Science Associations' 71st Annual Reciprocal Meat Conference in Kansas City, Missouri, industry leaders discussed how genetics and consumer trends drive the desire for the best beef.

Different types of packaging for fresh beef, lamb, pork and poultry products can be seen in retail cases across the United States. These different types of packaging were created to allow for shelf stability of product.

The American Meat Science Association (AMSA) 71st Reciprocal Meat Conference (RMC) hosted in Kansas City, Mo., this past June was a celebration of barbecue from the very beginning.