Items Tagged with 'American Meat Science Association (AMSA)'

As RTE products continue to evolve and regulatory expectations remain high, success will depend on integrating solid microbiological science with practical processing knowledge.

The 10th edition features more than 100 new and updated product images, along with revised specifications, standardized terminology, updated item numbers and more.

RMC 2026 will convene leaders from across the meat and animal protein sectors for a forward-looking program focused on innovation, resilience, and navigating rapid change across the global protein landscape. 

Dietary fat sources with a higher proportion of saturated fatty acids improved belly firmness and overall bacon quality.

National Pork Board supports research into pork quality best practices.

Pathogen remains the leading cause of bacterial foodborne illness globally.

Garlic supplementation is suggested to alter protein and fatty acid composition, which promotes biochemical transformations in meat products including meat color and biochemical profiles.

Planned future enhancements include expanded meat science content and the potential development of an image-based reference library.

By identifying specific time points in the temperature and pH decline curves, plants can target process adjustments where they have the most impact,

Participation is open to all industry professionals, regardless of SMA membership.