More than 850 students, scientists and industry professionals from 11 countries gathered June 18-21 at the American Meat Science Association (AMSA) Reciprocal Meat Conference (RMC) in College Station, Texas.

As the deli steadily evolves, prepared proteins are becoming increasingly prominent as operators focus on becoming more formidable competitors of restaurants, he notes.

Sausage benefits today as a platform for consumers’ desire for more protein, indulgence in moderation and strong flavors. It’s also seeing growth from an unlikely source — the clean-label, health crowd.

SPAMMY fortified poultry spread was designed by Hormel Foods and named after the company’s iconic SPAM family of products. It was created to help address malnutrition in children.

The American Association of Meat Processor’s annual convention will visit the land of horse racing, bourbon and bluegrass this year.

Through my 46 years in the business, I’ve witnessed some key changes. Today, across essentially all proteins, the live animals are being harvested at 50 percent to 80 percent heavier weights and consuming 30 percent or so less feed per pound of gain.

As co-owner of Thrushwood Farms, of Galesburg, Ill., Doug Hankes has helped steer his family business into exciting new growth areas. As the president of AAMP, Hankes has worked to ensure the association delivers timely information, advice and information to its members.

The news headlines of the past year have been dominated by upheaval and uncertainty, but the stories surrounding the meat and poultry industry were more positive. Those stories were a part of the largely positive response from the industry to this year’s annual Top 100 Processors Report.

Consumers will continue to eat, and while the type of food they will buy is largely dependent on their financial stability, protein consumption remains steady.

Fresno State Meat Science Program has been a major part of the Department of Animal Sciences and Agricultural Education at Fresno State for well over 40 years.