This keynote presentation will address “Its time has come! Using A.I. Machine Learning to Mine Consumer Insight, Drive New Product Ideation, and Maximize Marketing Effectiveness.”

While positive effects of dry aging on meat quality attributes have been reported in several scientific studies, specific chemical compounds associated with this unique dry-aging flavor have not been fully established.

The CEO will have the responsibility to administer the organizational and partnership activities of AMSA.

Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.