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Animal Frontiers
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he American Meat Science Association (AMSA) is enthusiastic to announce Drs. Thu Dinh, Mahesh Nair, and Tracy Scheffler are the 2021 AMSA Achievement Award recipients. The Achievement Award was established in 1992 and is designed to recognize and foster young professional AMSA members who have demonstrated significant skills and contribution to the animal products industry and is sponsored by Burke Corporation. Dinh, Nair, and Scheffler are being 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, Dr. Manpreet Singh and Mr. Nick Roth will be the featured speakers in the keynote symposium entitled “Innovations in Food Safety” on Tuesday, August 17, 2021, during the 74th AMSA Reciprocal Meat Conference (RMC) at the Grand Sierra Resort and Casino in Reno, Nevada, USA. This session will be sponsored by empirical Foods.
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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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