American meat science association (amsa) - Articles - Page 23

More than 750 people made the trek to San Angelo, Texas, to attend the American Meat Science Association’s (AMSA) 69th annual Reciprocal Meat Conference (RMC).

A Mississippi State University study indicates that native warm season grasses can be incorporated in the stocker phase of cattle

Meat Science Review

Does native-grass grazing affect beef quality?

The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality and sensory attributes of beef loin steaks from grain-finished cattle.

V. P. Kurve P. Joseph J. B. Williams T. J. Kim H. Boland T. Smith M. W. Schilling

August 17, 2016

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Increasing consumer interest in forage-fed/finished beef in the United States has led to several research investigations pertaining to the effect of forage quality on carcass characteristics, meat quality and sensorial acceptance.

The AMSA's 69th annual Reciprocal Meat Conference (RMC) was attended by students and professionals

Higher Education

AMSA 69th RMC: What we learned, and where we are going

Hallie Hutto

August 15, 2016

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The American Meat Science Association’s annual Reciprocal Meat Conference (RMC) has grown into the largest meeting of meat scientists in the United States.

New AMSA board takes office at Reciprocal Meat Conference

Industry News

August 5, 2016

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Dr. Rhonda Miller of Texas A&M University has been named President Elect.

Comparison of loin types and aging periods

Meat Science Review

Can aging improve low-marbled beef?

Effects of post-mortem aging time and type on palatability of low-marbled beef loins.

A.N. Lepper-Blilie Eric P. Berg D.S. Buchanan Paul T. Berg

July 8, 2016

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Approximately 60 percent of steaks available at retail are USDA Select and low Choice.

Dry-aging has been widely practiced in many local meat processors, high-end restaurants and gourmet markets

Meat Science Review

Identifying optimal dry-aging regimes for improving beef quality

Yuan H. Brad Kim PhD

June 10, 2016

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Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.