Meat and Muscle Biology (MMB) was initiated by the American Meat Science Association as its official scientific journal in October 2016 to provide a broader scope of peer-reviewed meat science and muscle biology research than was then available to the world’s meat science and industry community.

Meat products have become increasingly complicated as the desires of consumers continue to grow and change. At one point — not too long ago — it was newsworthy when a company included the word “natural” on their label to describe their steak, chicken breast or hot dog. 

Barbecue is growing moderately in restaurants, with overall barbecue menu items growing 11 percent from the fourth quarter of 2016 to the fourth quarter of 2019, according to Chicago-based Mintel International’s Menu Insights (MMI).

Incorporating the optimal mixers and blenders in meat and poultry processing plants can be tricky.