meat science review | The National Provisioner

Tech | Meat Science Review

Surveying the dry-aged beef crust

Microbial communities on dry-aged beef in commercial meat processing facilities.

Dr. Phil Bass Diana I Clark Daniel L Clark Thomas Mitchell Rachel D. Capouya

November 6, 2020

Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

Tech | Meat Science Review

Palatability of U.S. vs. Aussie beef

Consumer palatability of beef muscles from Australian and U.S. production systems with or without enhancement.

Andrea J. Garmyn, Lyda G. Garcia, Kari S. Spivey, Rod J. Polkinghorne and Mark F. Miller

September 8, 2020

No Comments

Previous research has shown U.S. consumers prefer the flavor of domestic beef over that of Australian (AUS) grass-fed beef or Canadian grain-fed beef, which uses similar grains as Australia.

Meat Science Review

MAP improves redness of dark-cutting beef

R. Ramanathan Melvin C. Hunt Andrea R. English G. G. Mafi D. L. VanOverbeke

February 13, 2020

No Comments

Consumers often associate a bright-red color with beef freshness and wholesomeness. Higher-than-normal-pH conditions are an example of a color deviation in which beef failed to have a bright-red color, leading to discounted carcasses and economic losses to the meat industry.

Meat Science Review

ICoMST/RMC 2020: Where science and inspiration meet

An early preview of the international conference in the U.S. this year.

Deidrea Mabry Morgan Pfeiffer

December 10, 2019

No Comments

The American Meat Science Association (AMSA) will welcome the world's meat science community to the 66th International Congress of Meat Science and Technology and 73rd Reciprocal Meat Conference (ICoMST/RMC) Aug. 2-7, 2020, in Orlando.

Meat Science Review

Eye tracking used to further understand consumer perception

The eyes never lie: Application of eye-tracking equipment to understand consumer perception of beef color and marbling.

Hillary Martinez

November 4, 2019

No Comments

The objective of this study was to apply eye-tracking methodology in combination with traditional self-reported measures to further understand consumer perception of beef color and marbling.

Meat Science Review

Validating meat color-measurement devices

Conrad Schelkopf Joanna Swenson Ann Hess Keith E. Belk Mahesh N. Nair

October 17, 2019

No Comments

Consumers tend to use color for judging meat quality and safety, and oftentimes color is a critical component of their purchase decision. Therefore, industry considers meat color as one of the most important considerations for determining shelf life of products.

Meat Science Review

Poultry chilling and shelf life

Effects of water chilling vs. air chilling on shelf life of poultry products

Toni L. Duarte Aeriel Belk Jennifer N. Martin Keith E. Belk Jonathan Eisen David Coil Jessica L. Metcalf Xiang Yang

September 12, 2019

No Comments

In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).

Meat Science Review

Keep consumers in focus

Sam Barker

August 5, 2019

No Comments

It is typical for American Meat Science Association's annual Reciprocal Meat Conference to cater to large audiences with a wide variety of interests. Its 72nd year was no different. An underlying theme to all the keynote addresses and sessions, however, was the attention on the consumer.

Meat Science Review

The effect of freezing on the quality of dry-aged beef

Ana Paula Da Silva Bernardo Astrid Caroline Muniz da Silva Maristela da Silva do Nascimento Felipe Azevedo Ribeiro Chris R. Calkins Sérgio Bertelli Pflanzer

July 11, 2019

No Comments

Dry-aged beef has gained market share in Brazil over the last several years. Therefore, understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country.

Meat Science Review

How consumers handle fresh beef products

Once it leaves the store… Consumer's mishandling of fresh beef products creates potential food-safety risk, despite education attempts.

Derek Griffing Christy Bratcher Jacqueline Kochak

June 5, 2019

No Comments

To provide educators, the industry and ultimately consumers with more knowledge about proper handling behaviors (and accountability for food-safety problems), the team sought to learn more about how consumers handle fresh beef they buy in the store.

On-Demand During this webinar you will learn about the flavors and other product attributes shoppers are seeking in this always innovative category

Join us for an exclusive look into the future of the protein industry with The National Provisioner’s 2024 State of the Industry webinar, a key feature of our October eMagazine. Dive deep into transformative insights as consumer research experts from Circana take the stage.

Items Tagged with 'meat science review'

ARTICLES

Surveying the dry-aged beef crust

Palatability of U.S. vs. Aussie beef

MAP improves redness of dark-cutting beef

ICoMST/RMC 2020: Where science and inspiration meet

Eye tracking used to further understand consumer perception

Validating meat color-measurement devices

Poultry chilling and shelf life

Keep consumers in focus

The effect of freezing on the quality of dry-aged beef

How consumers handle fresh beef products

EVENTS

Webinar

New Meat Snack Opportunities

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.