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Home » Keywords: » meat science review

Items Tagged with 'meat science review'

ARTICLES

dry-aged beef
Tech | Meat Science Review

Surveying the dry-aged beef crust

Microbial communities on dry-aged beef in commercial meat processing facilities.
Dr. Phil Bass
Dr. Phil Bass
Diana I Clark Daniel L Clark Thomas Mitchell Rachel D. Capouya
November 6, 2020
No Comments

Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.


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cubed beef
Tech | Meat Science Review

Palatability of U.S. vs. Aussie beef

Consumer palatability of beef muscles from Australian and U.S. production systems with or without enhancement.
Andrea J. Garmyn, Lyda G. Garcia, Kari S. Spivey, Rod J. Polkinghorne and Mark F. Miller
September 8, 2020
No Comments

Previous research has shown U.S. consumers prefer the flavor of domestic beef over that of Australian (AUS) grass-fed beef or Canadian grain-fed beef, which uses similar grains as Australia.


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Dark-Cutting Steak Comparison
Meat Science Review

MAP improves redness of dark-cutting beef

R. Ramanathan Melvin C. Hunt Andrea R. English G. G. Mafi D. L. VanOverbeke
February 13, 2020
No Comments
Consumers often associate a bright-red color with beef freshness and wholesomeness. Higher-than-normal-pH conditions are an example of a color deviation in which beef failed to have a bright-red color, leading to discounted carcasses and economic losses to the meat industry.
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Seminar at ICoMST
Meat Science Review

ICoMST/RMC 2020: Where science and inspiration meet

An early preview of the international conference in the U.S. this year.
Deidrea Mabry Morgan Pfeiffer
December 10, 2019
No Comments
The American Meat Science Association (AMSA) will welcome the world's meat science community to the 66th International Congress of Meat Science and Technology and 73rd Reciprocal Meat Conference (ICoMST/RMC) Aug. 2-7, 2020, in Orlando.
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Eye with Data Tracking Overlay
Meat Science Review

Eye tracking used to further understand consumer perception

The eyes never lie: Application of eye-tracking equipment to understand consumer perception of beef color and marbling.
Hillary Martinez
November 4, 2019
No Comments
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.
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Red-Colored Meat
Meat Science Review

Validating meat color-measurement devices

Conrad Schelkopf Joanna Swenson Ann Hess Keith E. Belk Mahesh N. Nair
October 17, 2019
No Comments
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.
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Meat Science Review
Meat Science Review

Poultry chilling and shelf life

Effects of water chilling vs. air chilling on shelf life of poultry products
Toni L. Duarte Aeriel Belk Jennifer N. Martin Keith E. Belk Jonathan Eisen David Coil Jessica L. Metcalf Xiang Yang
September 12, 2019
No Comments
In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).
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Consumers in Grocery Store
Meat Science Review

Keep consumers in focus

Sam Barker
August 5, 2019
No Comments
It is typical for American Meat Science Association's annual Reciprocal Meat Conference to cater to large audiences with a wide variety of interests. Its 72nd year was no different. An underlying theme to all the keynote addresses and sessions, however, was the attention on the consumer.
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Dry-aged Beef
Meat Science Review

The effect of freezing on the quality of dry-aged beef

Ana Paula Da Silva Bernardo Astrid Caroline Muniz da Silva Maristela da Silva do Nascimento Felipe Azevedo Ribeiro Chris R. Calkins Sérgio Bertelli Pflanzer
July 11, 2019
No Comments
Dry-aged beef has gained market share in Brazil over the last several years. Therefore, understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country.
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Shopper Loading Grocery Bags Into Trunk
Meat Science Review

How consumers handle fresh beef products

Once it leaves the store… Consumer's mishandling of fresh beef products creates potential food-safety risk, despite education attempts.
Derek Griffing Christy Bratcher Jacqueline Kochak
June 5, 2019
No Comments
To provide educators, the industry and ultimately consumers with more knowledge about proper handling behaviors (and accountability for food-safety problems), the team sought to learn more about how consumers handle fresh beef they buy in the store.
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More Articles Tagged with 'meat science review'
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