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.

Andy Hanacek talks to John Stika, president of Certified Angus Beef, about the significance of the brand celebrating its 40th anniversary.

High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.

At the American Meat Science Associations' 71st Annual Reciprocal Meat Conference in Kansas City, Missouri, industry leaders discussed how genetics and consumer trends drive the desire for the best beef.

The robots are designed to move cattle from pens to the harvest area, reducing stress to the animals by minimizing their proximity to human activity.

The one thing certain in commodity markets is ambiguity. Ag Resource Company president Dan Basse, however, provided a bit of clarity and foresight at the Certified Angus Beef (CAB) brand's Feeding Quality Forum recently in Sioux City, Iowa.

In the growing meat snack category, there are easily identifiable categories. A meat stick is different from a meat bar, which is different from jerky. Then, there is biltong.