Study evaluates the effect of peracetic acid on different target pathogens and on the overall microbiota of inoculated chicken and beef products.

Christi Calhoun, AMSA’s scientific communication resource officer, shares details about the association’s in-person educational workshop series.

AI adds a new approach to developing products.

In order to satisfy the growing demand of poultry meat, selection criteria for fast-growing broilers have been addressed to improve especially the pectoralis major muscles, which represent the most valuable portion of the carcass and are used for both processed and fresh meat products.

Educational session covers challenges and strategies for developing clean-label protein products.

Beef flavor is not a single attribute but may be composed of more than 30 attributes defined in the beef flavor lexicon.

AMSA looks forward to celebrating 77 years of meat science heritage at the 77th Reciprocal Meat Conference in Oklahoma City.

Fresh beef has relatively short shelf-life due to beef lipid’s susceptibility from attacks of free radicals and thus resulting in lipid oxidation.

Beef producers continue to address the challenge of improving production efficiency and sustainability while balancing the consumer demand for high-quality, tender, fresh beef. Feeding strategies to improve the efficiency of beef cattle production, such as supplementation of the beta-agonist ractopamine hydrochloride (RH) and the trace mineral zinc (Zn), can positively impact the sustainability of beef production.

One area of cold storage that is relatively unstudied is during the transport of products from source plants to distribution centers.