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

The three main palatability characteristics of beef are flavor, tenderness and juiciness (Savell 1987, Lyford 2010, McBee 1967), with tenderness and juiciness being primarily physical properties.

Current research has implicated bovine lymph nodes as a potential source of Salmonella contamination of ground beef.

Quality is an accumulation of attributes that satisfy customer preferences and expectations. Customers’ needs and expectations are always changing.

With meat scientists in both the Departments of Animal Science and Poultry Science, the University of Arkansas can offer students a diverse meat science experience in course load and research.

The energy and enthusiasm of McDonald’s keynote address set a passionate tone for a week of networking, sessions and fun at the 68th edition of the AMSA RMC.

We’re here today at the AMSA Reciprocal Meats Conference. I’m here with Lynn Knipe, editorial board member of The National Provisioner from the Ohio State University.

I’m here with Bo Hutto, a graduate student in meat science at Texas Tech University, and he is the incoming student board president for AMSA.

Shiga toxin-producing Escherichia coli (STEC) are pathogens of concern across various food products as they have been connected to a wide variety of outbreaks and recalls.