Mark your calendars and make plans to attend the American Meat Science Association’s (AMSA) 76^th Reciprocal Meat Conference (RMC), June 25-28, 2023.

The Department of Animal Sciences at Washington State University (WSU) with approximately 550 undergraduate students has recently reinvigorated its offering of meat science-focused classes, extension programs, and student opportunities. 

Prairie View A&M University, located 45 miles northwest of Houston in Prairie View, Texas, has a brand-new Meat Science Center to continue the vision of the late Lindsey Weatherspoon, renowned College of Agriculture and Human Sciences professor who expanded meat science studies at PVAMU in the 1960’s.

Smith was among the first to shape the direction and evolution of ARS's animal genomics program.

Dr. Hoby Wedler, who has been blind since birth, talked to attendees about what it means to acquire sensory literacy by opening themselves to all the sensory input around them.

Study suggests 2.55% of beef was discarded due to discoloration.

The Department of Animal Science offers two-year and four-year degree programs.

Animal fat includes subcutaneous, intermuscular, and intramuscular (marbling) adipose tissues (Rhee et al., 2000), containing mostly triglycerides (neutral lipids) and a small amount of phospholipids (polar lipids). 

Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Fat in meat animals consists mostly of triglycerides, acquired from dietary sources, and fatty acid de novo synthesis (Bravo-Lamas et al., 2018). Lipid-derived flavor compounds include aldehydes (alkanals), ketones, carboxylic acids (alkanoics), alcohols (alkanols), lactones, and alkylfurans (Mottram, 1998).