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Home » Keywords » meat science

Items Tagged with 'meat science'

ARTICLES

Raw prime rib beef with meat cleaver.

Fatty acid composition of meat animals as flavor precursors

M. W. Schilling Thu Dinh K. Virellia To
March 23, 2022
No Comments

Fat in meat animals consists mostly of triglycerides, acquired from dietary sources, and fatty acid de novo synthesis (Bravo-Lamas et al., 2018). Lipid-derived flavor compounds include aldehydes (alkanals), ketones, carboxylic acids (alkanoics), alcohols (alkanols), lactones, and alkylfurans (Mottram, 1998). 


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ground chicken

Effects of modified atmospheric packaging on ground chicken color and lipid oxidation

G. G. Mafi R. Ramanathan Kathryn Hearn Morgan Denzer Rachel Mitacek Adel Pezeshki Ali Beker Ravi Jadeja Conner McDaniel Naveena B. Maheswarappa
February 23, 2022
No Comments

Consumers utilize visual appearance to assess the wholesomeness and freshness of muscle foods.


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Gordon & Joyce Davis donation

Gordon and Joyce Davis donate $44 million to Texas Tech University

Industry News
January 27, 2022
No Comments

School will rename agricultural college the Gordon W. Davis College of Agricultural Sciences & Natural Resources.


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Salumi 101

AMSA announces SALUMI 101 course at the University of Wisconsin-Madison

Industry News
January 11, 2022
No Comments

SALUMI 101 will be held February 22-24, 2022, at the University of Wisconsin-Madison in Madison, Wisconsin. 


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packages of ground beef
Meat Science Review

Post-translational modifications in myoglobin influence fresh beef color stability

Gregg Rentfrow Surendranath P. Suman Yifei Wang
December 21, 2021
No Comments

At the point of sale, consumers often use the cherry-red color of beef as an indicator of wholesomeness and quality of the product. Meat discoloration, which mainly results from oxidative browning, leads to consumer rejection and huge economic loss for the beef industry.


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MMB book

AMSA Meat and Muscle Biology Journal

Deidrea Mabry
November 19, 2021
No Comments

What if you had a resource to connect you to the top meat scientists researching areas that impact meat production worldwide? What if you could preview the work they do? What if it was freely accessible? What if you could see how others are using the scientific information published in a journal? 


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lDDc7MmLmW.jpg

Reducing pathogenic bacteria from animals during the harvesting process

Anthony W. Kotula Ph.D. Kathryn L. Kotula Ph.D.
Russellcross
H. Russell Cross Ph.D.
September 24, 2021
No Comments

In 1987, the Meat Science Research Laboratory, Agricultural Research Service of the United States Department of Agriculture, prepared an Israel — United States Binational Industrial Research and Development (BIRD) Foundation funding request to reduce the presence of pathogenic bacteria such as Salmonella on poultry and to more readily remove feathers during processing.


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Meat Science

Supporting meat science

Meat science schools and students benefit greatly with steady support from the industry.
Samg
Sam Gazdziak
August 20, 2021
No Comments

College students can learn about their prospective careers in a couple of different ways. One is theoretical — attend your classes, pay attention to the lectures, read your materials. One is practical – get an internship or other means of hands-on work, or talk with someone who is industry to learn the realities of the profession.


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AMSA Dr. Michael Dikeman

Dr. Michael Dikeman receives 2021 AMSA R.C. Pollock honor

Industry News
August 18, 2021
No Comments
Dr. Dikeman has had a long and illustrious career in meat science at Kansas State University.
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AMSA Signal Service Award

2021 AMSA Signal Service Honorees announced

Industry News
August 12, 2021
No Comments
Sharon Beals, Dr. James Claus, Dr. Steven Jones, Dr. Gretchen Mafi, and Dr. Youling Xiong are the recipients of the 2021 AMSA Signal Service Award.
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More Articles Tagged with 'meat science'
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