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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.
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.
Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.
High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.
At the American Meat Science Associations' 71st Annual Reciprocal Meat Conference in Kansas City, Missouri, industry leaders discussed how genetics and consumer trends drive the desire for the best beef.
Different types of packaging for fresh beef, lamb, pork and poultry products can be seen in retail cases across the United States. These different types of packaging were created to allow for shelf stability of product.
With the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) declaration of Escherichia coli O157:H7 and Shiga toxin-producing E. coli (STEC) as adulterants in non-intact raw beef products and intact raw beef products intended for non-intact use (FSIS, 2012), adding antimicrobial interventions has become standard procedure during beef harvest and further processing.
Many restaurants and artisan butcher shops are developing and producing dry-aged beef. There is, however, no official standard regarding aging conditions such as temperature, relative humidity or time.
Check out the October 2019 issue of The National Provisioner, featuring our cover story on the partnership between Coleman Natural Foods and Budweiser, along with our annual State of the Industry Report on various sectors of the meat and poultry industry.