Meat and Muscle Biology (MMB) was initiated by the American Meat Science Association as its official scientific journal in October 2016 to provide a broader scope of peer-reviewed meat science and muscle biology research than was then available to the world’s meat science and industry community.

Barbecue is growing moderately in restaurants, with overall barbecue menu items growing 11 percent from the fourth quarter of 2016 to the fourth quarter of 2019, according to Chicago-based Mintel International’s Menu Insights (MMI).

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently updated two guidance documents regarding meat and poultry labeling claims.

Incorporating the optimal mixers and blenders in meat and poultry processing plants can be tricky.