Home » Keywords » muscle cut meat

Items Tagged with 'muscle cut meat'

ARTICLES

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.

Tech | Processing

Achieving consistent cuts in whole-muscle processing

Elizabeth Fuhrman

June 9, 2020

No Comments

The COVID-19 pandemic has brought its own set of challenges to whole-muscle processing.

Regulations & Legislation

Comments period open on latest COOL proposal

Dennis R. Johnson

April 9, 2013

No Comments

On March 12th, the Agriculture Marketing Service (AMS) published a proposed rule to amend the Country of Origin Labeling (COOL) regulations.

Stay in the know with The National Provisioner's comprehensive coverage of the meat and poultry processing industry.

SUBSCRIBE TODAY!

Design, CMS, Hosting & Web Development :: ePublishing

Items Tagged with 'muscle cut meat'

ARTICLES

Palatability of U.S. vs. Aussie beef

Achieving consistent cuts in whole-muscle processing

Comments period open on latest COOL proposal

Get our new eMagazine delivered to your inbox every month.

Stay in the know with The National Provisioner's comprehensive coverage of the meat and poultry processing industry.