Meat science departments and animal science departments are a critical part of the meat industry.

The objective of this study was to apply eye-tracking methodology in combination with traditional self-reported measures to further understand consumer perception of beef color and marbling.

Last month, the USDA Food Safety and Inspection Service (FSIS) published the final rule for the New Swine Slaughter Inspection System (NSIS), a rule that requires additional pathogen sampling for swine slaughter establishments and eliminates the numbers of FSIS inspectors, with a goal toward modernizing swine slaughter safety and more efficiently utilizing agency resources.

As my travels have slowed I am able to focus on the important issues that need addressed with the various agencies that oversee the work of our members.

The University of Wisconsin-River Falls Animal Welfare Lab's summary of the USDA's Food Safety and Inspection Service's (FSIS) humane handling regulatory activity from 2018 identified ineffective stunning as the most common cause of suspension.

I recently read a piece by a marketing expert about how a story is more effective than statistics in selling a product. I couldn't agree more.

First it was the veggie burger, then the Impossible Burger and eventually we may be hearing about the Cannaburger.

The fall is often one of the busiest times of the year for wild game processors. Many are not only processing wild game, but also preparing for the hectic rush of the holiday season that is not far behind.

Consumers tend to use color for judging meat quality and safety, and oftentimes color is a critical component of their purchase decision. Therefore, industry considers meat color as one of the most important considerations for determining shelf life of products.

Rick Reams was elected president of the American Association of Meat Processors (AAMP) in July during the 80th Annual Convention of Meat Processors and Suppliers' Exhibition, in Mobile, AL.