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The University of Missouri is unique in that the meat science faculty is split between the Animal Science and Food Science programs.

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

Kayem Foods’ al fresco brand may be best known for its chicken sausages, but the brand has expanded into a line of frozen chicken burger patties as well.

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.

Gregory Bloom, contributor to The National Provisioner and Independent Processor, sat down with investigative journalist Nina Teicholz, who reveals that everything we know about dietary fats may be wrong.

Think of a hamburger, and you typically imagine a patty of ground beef on a bun, maybe with some cheese or ketchup for garnish.

Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.

A conversation with Loni Woolley, AMSA student board president

Annual pork production has made meager gains for much of the last two years.

Campylobacter is one of the most common bacterial causes of gastrointestinal infection in the United States.