meat science review

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.

November 4, 2019

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.

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.

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).

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.

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.

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.

Meat Science Review

Utilization of dry-aged beef in premium ground beef blends

Devin A. Gredell Jordan H. McHenry Dale R. Woerner Jerrad F. Legako Terry E. Engle J. Chance Brooks J. Daryl Tatum Keith E. Belk

May 6, 2019

No Comments

Although the affordability and versatility of ground beef helped establish it as a staple in many American diets, "premium" ground beef blends are now being marketed in several foodservice and retail scenarios, adding value to lower-priced trim components and underutilized whole-muscle cuts.

Meat Science Review

Effects of marbling, postmortem aging lamb loin

Andrea Garmyn Mallorie Phelps Chance Brooks Ph.D. Mark Miller

March 7, 2019

No Comments

The objective of this study was to evaluate the effects of marbling category and postmortem aging on the palatability of lamb loin chops as determined by U.S. consumers.

Meat Science Review

Investigating antibiotic resistance in the beef supply chain

Maggie Weinroth Paul Morley Keith E. Belk

February 13, 2019

No Comments

The term antibiotic resistance (AMR) can be used to describe bacteria that are not susceptible to one or more antibiotics.

Meat Science Review

Hunting compounds crucial to dry aging flavor

Further investigation of dry-aging effects on palatability attributes and metabolomics profiles of beef loins.

Derico Setyabrata Jiwon Lee Silvana Martini Jerrad F. Legako Tiago J.P. Sobreira Yuan H. Brad Kim PhD

January 16, 2019

No Comments

While positive effects of dry aging on meat quality attributes have been reported in several scientific studies, specific chemical compounds associated with this unique dry-aging flavor have not been fully established.