Items Tagged with 'meat science'

Meat discarded due to discoloration represents an annual loss of $3.73 billion in revenue.

Processors and foodservice operators are advised to fabricate beef products in a frozen state and delay thawing until final preparation to optimize yield and minimize economic loss while maintaining palatability.

As RTE products continue to evolve and regulatory expectations remain high, success will depend on integrating solid microbiological science with practical processing knowledge.

Facility aims to modernize applied research, teaching and extension, bridging the gap between laboratory discovery and field application.

RMC 2026 will convene leaders from across the meat and animal protein sectors for a forward-looking program focused on innovation, resilience, and navigating rapid change across the global protein landscape. 

The 12,750-square-foot meat science facility includes a fabrication room, further-processing room, two pass-through smokehouses, a product packaging area, storefront, integrated test kitchen and more.

Dietary fat sources with a higher proportion of saturated fatty acids improved belly firmness and overall bacon quality.

Scholarships are awarded to junior and senior undergraduates as well as master's and Ph.D. candidates studying engineering or meat sciences at North American universities.

Deadline to apply for scholarships for the 2026–2027 academic year is April 30, 2026.

Web-based tool provides a transparent, science-based method for evaluating whether a given process delivers sufficient lethality.