Items Tagged with 'AMSA'

Advantages in carcass yield of beef × dairy cattle can only be realized if they are managed and harvested at a lesser fat thickness than conventional beef cattle.

Access to bales of straw, metal objects and wood perches results in turkeys displaying fewer pecking-related injuries.

Plant-based beef alternatives are an evolving segment of the protein sector, with the number of product offerings changing how consumers view protein foods.

While some meat quality factors were impacted by freezing, overall eating quality and perception of quality were not negatively affected.

Differences in volatile composition highlight how aging methods and treatment characteristics influence the meat's volatile profile, resulting in distinct sensory characteristics for each aging type.

Study evaluates the effect of peracetic acid on different target pathogens and on the overall microbiota of inoculated chicken and beef products.

Christi Calhoun, AMSA’s scientific communication resource officer, shares details about the association’s in-person educational workshop series.

AI adds a new approach to developing products.

In order to satisfy the growing demand of poultry meat, selection criteria for fast-growing broilers have been addressed to improve especially the pectoralis major muscles, which represent the most valuable portion of the carcass and are used for both processed and fresh meat products.

Educational session covers challenges and strategies for developing clean-label protein products.