Articles Tagged with ''meat science review''

Meat scientists from across the country will gather in College Station, Texas, June 18-21, 2017, hosted by Texas A&M University at the AMSA’s 70th Reciprocal Meat Conference (RMC).

An objective of the present study was to quantify the effects of varying levels of reduced-fat modified distillers grains with solubles (RFMDGS) on carcass characteristics and fresh and processed meat quality.

Traditional fMRI has not been widely used to investigate neural stimulation of consuming solid foods, because of potential safety hazards and poor imaging quality. Novel scanning methods could alleviate this.

Clean-label alternative ingredients that function similarly to traditional enhancement solutions are of value to both the pork industry and consumers.

Dry aging, whereby storing whole beef carcasses or unpackaged primals/subprimals in a controlled cooler, has been practiced for decades as a traditional butchery process.

Pork belly softness is a major quality defect that has reduced processors’ and packers’ profitability because of its effect on fabrication efficiency, bacon shelf stability, sensory quality and bacon slicing yield.

Inconsistency in pork tenderness is an issue consumers, chefs and purveyors are challenged with every day.

More than 750 people made the trek to San Angelo, Texas, to attend the American Meat Science Association’s (AMSA) 69th annual Reciprocal Meat Conference (RMC).

Increasing consumer interest in forage-fed/finished beef in the United States has led to several research investigations pertaining to the effect of forage quality on carcass characteristics, meat quality and sensorial acceptance.

Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.