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

Meat processors must balance meeting consumer demands for clean label with maintaining the same quality afforded by conventional ingredients.

Registration opens for three in-person, hands-on training courses: POULTRY 101, PORK 101 and POULTRY 201.

RMC 2025 promises attendees a robust program of keynote addresses, technical sessions, panel discussions and hands-on workshops focused on the latest research and challenges facing the meat industry.

NSIS resource aims to enhance in-plant training and provide consistent, science-based guidance—particularly for sorting decisions.

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.

Access to bales of straw, metal objects and wood perches results in turkeys displaying fewer pecking-related injuries.

Plant-based beef alternatives are an evolving segment of the protein sector, with the number of product offerings changing how consumers view protein foods.

While some meat quality factors were impacted by freezing, overall eating quality and perception of quality were not negatively affected.

New editions publish in 2024 and 2025.

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.