The 71st Reciprocal Meat Conference is a place for students to get involved and network with each other and professionals in the industry, and this year was no different!
With the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) declaration of Escherichia coli O157:H7 and Shiga toxin-producing E. coli (STEC) as adulterants in non-intact raw beef products and intact raw beef products intended for non-intact use (FSIS, 2012), adding antimicrobial interventions has become standard procedure during beef harvest and further processing.
Many restaurants and artisan butcher shops are developing and producing dry-aged beef. There is, however, no official standard regarding aging conditions such as temperature, relative humidity or time.
Meat and Muscle Biology was initiated by The American Meat Science Association as its official scientific journal in October of 2016 to provide a broader scope of peer-reviewed meat science and muscle biology research than was currently available to the world meat science and industry community.
After a series of salmonellosis outbreaks linked to ground beef that occurred annually from 2011 to 2013, FSIS released a two-year Salmonella action plan that contained 10 objectives or activities, including: "Explore the contribution of lymph nodes to Salmonella contamination" and "Pre-harvest related activities."
The American Meat Science Association (AMSA) announces that Dr. Bucky Gwartney has been named an AMSA Fellow and is a recipient of the 2018 AMSA Signal Service Award.
