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AMSA is pleased to announce, Mr. Jeff Canavan, Ms. Teresa Carpenter, Mr. Pat Bourke, and Mr. Joe Weeden will be the featured speakers in the symposium entitled “Food Waste/Food Insecurity” on Monday, August 16, 2021, during the 74th AMSA Reciprocal Meat Conference (RMC) hybrid meeting. This session will be sponsored by Nestle Purina.
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Articles
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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 — 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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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 — 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 — 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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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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