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

An objective of the present study was to quantify the effects of varying levels of reduced-fat modified distillers grains with solubles (RFMDGS) on carcass characteristics and fresh and processed meat quality.

Traditional fMRI has not been widely used to investigate neural stimulation of consuming solid foods, because of potential safety hazards and poor imaging quality. Novel scanning methods could alleviate this.

Clean-label alternative ingredients that function similarly to traditional enhancement solutions are of value to both the pork industry and consumers.

Dry aging, whereby storing whole beef carcasses or unpackaged primals/subprimals in a controlled cooler, has been practiced for decades as a traditional butchery process.

Pork belly softness is a major quality defect that has reduced processors’ and packers’ profitability because of its effect on fabrication efficiency, bacon shelf stability, sensory quality and bacon slicing yield.