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

Andy Hanacek, editor-in-chief, recently attended the American Meat Science Association’s 67th Reciprocal Meat Conference in Madison, Wisconsin.

PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Elanco Animal Health.

In this Q&A at the conference, Andy talks to incoming AMSA president Brad Morgan about what to expect from AMSA during his term and how the association works with supplier members to round out its expertise and research capabilities.

Instrument assessed grading has been a desired technology for evaluating value determining factors used in the beef industry for over 30 years.

The new board members began their terms at the conclusion of the 2014 AMSA 67th Reciprocal Meat Conference (RMC) in Madison, Wisconsin.

A conversation with Loni Woolley, AMSA student board president

Johnsonville Sausage and Seaboard Foods have joined over 30 other companies and institutions as a Sustaining Partner of the American Meat Science Association (AMSA).

The American Meat Science Association (AMSA) is pleased to announce the featured speakers in the AMSA 67th Reciprocal Meat Conference (RMC) Hot Topic Symposium.

The AMSA Signal Service Award is given to members in recognition of devoted service and lasting contributions to the meat industry and to the association.

Tenderness, juiciness and flavor are commonly known as the main attributes that describe beef palatability, with tenderness being most important to consumers.