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AMSA announces Dr. Jeff Savell as the 2021 AMSA Intercollegiate Meat Judging Meritorious Service Award winner. The Intercollegiate Meat Judging Meritorious Service Award was established in 1993 to recognize outstanding contributions or service to
the Intercollegiate Meat Judging Program. This award is sponsored by the Food Safety Net Services and Agri-West International. Savell is to be honored during the 74th AMSA Reciprocal Meat Conference (RMC) awards presentation on August 17, 2021, in Reno, Nevada, hosted by the University of Nevada – Reno.
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AMSA is pleased to announce, Drs. Eric Berg, Adegbola Adesogan, and Naima Moustaid-Moussa will be the featured speakers in the symposium entitled “Meat in Our Diet and Relationships between such Phenomena as Meat Consumption, Healthiness, Health, and Social Care” on Wednesday, August 18, 2021 during the 74th AMSA Reciprocal Meat Conference (RMC) hybrid meeting. This session will be sponsored by Corbion.
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Articles
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6/1/2017 — Three experiments were conducted to evaluate the effect of brine and meat temperature on the processing characteristics of pork knuckle hams and bacon. Experiment 1 used 111 pork knuckles tempered to 4°C, randomly allotted to 1 of 3 in-going brine temperatures; 1) –1°C (Cold), 2) 7.2°C (Medium), or 3) 15°C (Warm). Experiment 2 used 59 hams, randomly allotted to 1 of 3 brine temperatures similar
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6/1/2017 — The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 different suppliers. Fresh bellies were weighed to determine an initial weight (green weight). Then, bellies were randomly assigned to salt levels of
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6/1/2017 — The objective was to compare oxygenation and reduction potential properties of bovine and porcine myoglobins in-vitro. Cyclic voltammetry and homology-based myoglobin modeling were used to determine the species-specific effects on myoglobin reduction potential and oxygenation properties at pH 5.6, 6.4, and 7.4. At all pHs, porcine myoglobin had greater (P = 0.04) oxygen affinity than bovine
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6/1/2017 — This study aimed to compare the fiber-type composition and fiber cross-sectional area (CSA) of male and female springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Frozen samples from 4 male and 3 female springbok were fiber-typed immunohistochemically using the primary antibodies A4.74, BA-D5 and BF-35. The CSA of the fibers was determined
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6/1/2017 — Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial
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Animal Frontiers Current Issue
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6/19/2021 — Amazonia, animal domesticationarchaeologywater technologieswaterscape
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6/19/2021 — chickenDNA analysisdomesticationmedullary bonered junglefowlzooarchaeology
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6/19/2021 — agricultural diversityglobalizationNeolithic packageorigins of agriculturepastoralism
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6/19/2021 — biodiversitydomesticationinsectsintegrative workflow
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6/19/2021 — South American cameliddomestication processMid-HoloceneSouthern Andes
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