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

In this video, Dr. Davey Griffin, Professor at Texas A&M, discusses how the class, offered by the American Meat Science Association (AMSA), got started and what value the program brings to the industry.

In this video, Dr. Dean Pringle, Professor at the University of Georgia, discusses why the industry needs a program like the American Meat Science Association (AMSA) Pork 101 session and how the program benefits a diverse group of the attendees.

On June 19, 2016 meat scientists from across the country will gather in San Angelo, Texas — the “Wool and Mohair Capital of the World,” in the virtual epicenter of Texas agriculture.

At the point of sale, beef color is one of the most important quality attributes that influences consumer’s purchasing decisions.