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.

Workshops equip industry meat professionals with the skills to remain competitive.

Glen Dolezal receives the 2024 Certified Angus Beef Industry Achievement Award.

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.

University of Idaho meat scientist Phil Bass introduces youth to meat science as an often overlooked but rewarding career that pays well and desperately needs labor.

Beef flavor is not a single attribute but may be composed of more than 30 attributes defined in the beef flavor lexicon.

AMSA looks forward to celebrating 77 years of meat science heritage at the 77th Reciprocal Meat Conference in Oklahoma City.

Sustaining partnerships from companies associated with the meat industry stabilizes the association and allows for expanded educational resources and student events.

Fresh beef has relatively short shelf-life due to beef lipid’s susceptibility from attacks of free radicals and thus resulting in lipid oxidation.

Beef producers continue to address the challenge of improving production efficiency and sustainability while balancing the consumer demand for high-quality, tender, fresh beef. Feeding strategies to improve the efficiency of beef cattle production, such as supplementation of the beta-agonist ractopamine hydrochloride (RH) and the trace mineral zinc (Zn), can positively impact the sustainability of beef production.