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

Study evaluates the effect of peracetic acid on different target pathogens and on the overall microbiota of inoculated chicken and beef products.

Christi Calhoun, AMSA’s scientific communication resource officer, shares details about the association’s in-person educational workshop series.

Workshops equip industry meat professionals with the skills to remain competitive.

New website called The Meat Locker addresses common topics and challenges faced by meat processors.

AI adds a new approach to developing products.

In order to satisfy the growing demand of poultry meat, selection criteria for fast-growing broilers have been addressed to improve especially the pectoralis major muscles, which represent the most valuable portion of the carcass and are used for both processed and fresh meat products.

Educational session covers challenges and strategies for developing clean-label protein products.

Beef flavor is not a single attribute but may be composed of more than 30 attributes defined in the beef flavor lexicon.

AMSA looks forward to celebrating 77 years of meat science heritage at the 77th Reciprocal Meat Conference in Oklahoma City.

Sustaining partnerships from companies associated with the meat industry stabilizes the association and allows for expanded educational resources and student events.