Articles Tagged with ''AMSA''

While some meat quality factors were impacted by freezing, overall eating quality and perception of quality were not negatively affected.

Differences in volatile composition highlight how aging methods and treatment characteristics influence the meat's volatile profile, resulting in distinct sensory characteristics for each aging type.

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.