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

Fresh beef has relatively short shelf-life due to beef lipid’s susceptibility from attacks of free radicals and thus resulting in lipid oxidation.

Beef producers continue to address the challenge of improving production efficiency and sustainability while balancing the consumer demand for high-quality, tender, fresh beef. Feeding strategies to improve the efficiency of beef cattle production, such as supplementation of the beta-agonist ractopamine hydrochloride (RH) and the trace mineral zinc (Zn), can positively impact the sustainability of beef production.

One area of cold storage that is relatively unstudied is during the transport of products from source plants to distribution centers.

The Business of Meat is designed to equip individuals with knowledge and skills that will enhance their confidence and capabilities in business aspects of the meat industry.

Most people in the United States had never experienced empty store shelves, but the pandemic in 2020 provided evidence of the lack of robustness in the meat supply chain. 

The American Meat Science Association (AMSA) teamed up with St. Paul Public Schools in a compassionate endeavor, distributing more than 700 high-protein snack bags to young students facing food scarcity. 

The Department of Animal Science at the University of Arkansas (UA) currently has approximately 315 students and primarily houses the meat science program.

In 2021, Northwest Missouri State University celebrated the opening of their new Agricultural Learning Center (ALC), the culmination of the university’s multiyear “Forever Green” fundraising campaign. 

The impact of storage temperature on water holding has been studied for several decades, and previous research has indicated that storage temperature can impact beef color stability and water capacity ultimately impacting product yield and consumer appeal (Hertog-Meischke et al., 1998; Jeremiah and Gibson, 2001). 

The 2023 Intercollegiate Meat Judging season began with AMSA planning, organizing, and facilitating several intercollegiate meat judging contests to include the National Western in Honor of R. Paul Clayton, the Southwestern and South Plains Intercollegiate Meat Judging Contests.