The new video details the facts about ground beef processing and speaks to the view held by some consumers that it’s safer to buy ground beef that is ground from a whole roast in store or at home than that which is ground from beef trimmings and packaged in a plant.

After a recent study from Consumer Reports that reported harmful bacteria in a majority of pork products tested, industry associations have responded to refute the article’s claims.

Producing animals that more efficiently direct dietary energy toward growth and performance is one answer to the problem of feed expense.

Dr. Delmore has been an active member of AMSA since 1991 serving as Director of the Board from 2008-2010 and on numerous committees, and chairing the 2010 AMSA 64th Reciprocal Meat Conference.

With a combination of ingredient technology, innovative processing and under-valued trim, new grind materials are now available.

The AMSA 65th Reciprocal Meat Conference (RMC), will be held June 17-20, 2012, at North Dakota State University in Fargo, ND.

The American Meat Science Association (AMSA) and the American Meat Institute (AMI) have just launched the fourth installment of seven new myth-crushing videos which aims to set the record straight about myths associated with the environmental impact of meat production.

The American Meat Science Association commissioned this report to bring clarity to the discussion currently taking place within the meat industry and with policy makers and consumers concerning the use of sodium nitrite in processed meat and poultry meats.

Fall is in full swing. Leaves are changing colors. You can smell a fire burning on a crisp evening and hear in the distance a high school marching band playing beneath the Friday night lights.

The American Meat Science Association announced winners from the Eastern National Intercollegiate Meat Judging Contest, held October 1, 2011, at Cargill Regional Beef, Wyalusing, Pa.