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AMSA will be welcoming the meat science community to the 75th Reciprocal Meat Conference (RMC) June 12-15, 2022, in Des Moines, Iowa, USA. The Wednesday morning Closing Keynote Session, sponsored by JBS Foods/Pilgrim’s, will focus on the “AMSA 75th Celebration of Our History.”
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AMSA will be welcoming the meat science community to the 75th Reciprocal Meat Conference (RMC) June 12-15, 2022, in Des Moines, Iowa, USA. The Wednesday morning Closing Keynote Session, sponsored by JBS Foods/Pilgrim’s, will focus on the “AMSA 75th Celebration of Our History.”
read more »
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Articles
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8/13/2022 — Muscle is a highly organized apparatus with a hierarchic microstructure that offers the protection of cellular components against reactive oxygen species (ROS). However, fresh meat immediately postmortem and meat undergoing processing become susceptible to oxidation due to physical disruption and the influx of molecular oxygen. Upon the activation by endogenous prooxidants, oxygen species are
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8/13/2022 — The objective of this study was to determine the influence of lighting type and display duration on flavor development in multiple beef muscles. Paired beef top sirloin butts, strip loins, and tenderloins were collected from USDA Low Choice carcasses (Small00 to Small100 marbling score, n=16). Subprimals were wet aged in the absence of light for 7 d postmortem at 0°C
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8/12/2022 — The objective of this study was to characterize flavor, fatty acid composition, and volatile compounds of beef treated with common antimicrobial interventions in beef processing facilities. The effect of 3 prechilling antimicrobial interventions (4.5% lactic acid [LA]; 400 ppm peroxyacetic acid acidified to pH 1.2 with a sulfuric acid and sodium sulfate blend [aPAA]; or untreated control [CON])
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7/13/2022 — The objectives of this study were to determine the influence of quality grade and internal temperature on the thermophysical properties of beef strip steaks. Beef strip loins (n=24) were collected from USDA Prime (PR), Low Choice(LC), and Standard (ST) carcasses. Strip loins were fabricated into 2.54 cm steaks at 21 d postmortem and randomly assigned to an internal temperature (4°C, 25°C,
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7/13/2022 — This study’s objective was to understand the relationships between biochemical tenderness components andobjective/sensory measure of tenderness of 8 muscles from beef carcasses. Longissimus thoracis (LT), pectoralis profundus (PP), supraspinatus, triceps brachii (TB), gluteus medius (GM), rectus abdominus (RA), rectus femoris, and
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