Eagle’s FA3 Series recognized by SSICA Independent Evaluation Industry News July 15, 2019 No Comments The Experimental Station for the Food Preserving Industry recently recognized the Eagle FA3 machine for providing reliable contaminant detection of foreign bodies.Read More
The research toolbox Using sensory panels and instrumentation to evaluate cooked meat flavor and tenderness. Thomas Powell, PhD., Executive Director, American Meat Science Association February 4, 2015 No Comments In 1978, the American Meat Science Association (AMSA) first published Guidelines for cookery and sensory evaluation of meat (AMSA, 1978).Read More
