AMSA Educational Webinar: Dry Aging Beef: Bridging the Gap Between Science and Art

  • Dates: 25 – 25 Oct, 2019

October 25, 2019
11:30 am – 12:30 pm CT

Dry-aging has been viewed as part of a traditional butchery “art-like” practice rather than a science. In this webinar presentation, commercial dry-aging practices and their values will be discussed along with elaborating scientific literature, recent updates, and research gaps/opportunities.

Dr. Phil Bass earned his bachelor’s and master’s degree in animal science at California Polytechnic State University. He earned his doctorate in meat science from Colorado State University.  Dr. Bass served as the Senior Meat Scientist for the Certified Angus Beef brand for several years where he led educational programs, innovative beef carcass merchandising initiatives, and analyzed data for the betterment of the brand and beef community.  Dr. Bass transitioned to a faculty position in the Animal & Veterinary Sciences Department with the University of Idaho in 2017 and now leads the introductory animal science class as well as some of the meat science courses. 

Dr. Yuan H. “Brad” Kim is an Associate Professor in the Department of Animal Sciences at Purdue University. Brad received his M.S. from Kansas State University in 2004, and PhD from Texas A&M University in 2008, specialized in myoglobin chemistry related to meat color. Brad continued on his muscle biochemistry career working as a postdoc research associate at Iowa State University focusing on the calpain system and meat quality. Prior to Purdue, he worked at AgResearch, New Zealand for 3.5 years as a Senior Scientist.


This webinar is hosted by the American Meat Science Association (AMSA). The webinar is interactive and will last approximately 60 minutes including Q&A.  Registration is complimentary, but you must first register by clicking on the enrollment: https://attendee.gotowebinar.com/register/3734939146553710605. Once you have registered, you will receive an e-mail message confirming your enrollment status and information that you need to join the webinar.

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