Articles Tagged with ''meat science review''

This study was designed to determine the antibiotic resistance patterns of Enterococcus sp. isolated from feedlot cattle supplemented with a novel direct-fed microbial (DFM) Lactobacillus salivarius (L28) in replacement of tylosin in finishing diets of feedlot steers.

Potential economic differences between current American fabrication specifications and Asian-inspired specifications are worth investigating as exports are a vital component to the American swine industry.

In 2014, we were asked to consider and address the fact that many people in Malawi, particularly women and children, are anemic and lack iron in their diets. One of the main reasons for the lack of iron in people’s diet is lack of a sustainable and readily available source of protein.

More than 850 students, scientists and industry professionals from 11 countries gathered June 18-21 at the American Meat Science Association (AMSA) Reciprocal Meat Conference (RMC) in College Station, Texas.

SPAMMY fortified poultry spread was designed by Hormel Foods and named after the company’s iconic SPAM family of products. It was created to help address malnutrition in children.

This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.