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AMSA Announces Symposium Concurrent Speakers on Current Status of the Meat and Poultry Quality Traits

Apr 09, 2020

AMSA Announces Symposium Concurrent Speakers on Current Status of the Meat and Poultry Quality Traits

Media Contact: Deidrea Mabry, dmabry@meatscience.org

Kearney, Mo. April 9, 2020 – The American Meat Science Association (AMSA) is pleased to announce, Drs. Massimiliano Petracci and Robyn Warner will be the featured speakers in the Concurrent Symposium over the Current Status of the Meat and Poultry Quality Traits at the 66th International Congress of Meat Science and Technology (ICoMST) and 73rd Reciprocal Meat Conference (RMC) in Orlando, Florida, USA.  Drs. Petracci and Warner will be the concurrent speakers on Tuesday, August 4, 2020, sponsored by USDA, AMS, Livestock and Poultry Program. This concurrent session will focus on the current meat and poultry research and the status of what is taking place in the industry with and in-depth historical perspective.

Current Status of Poultry Meat Abnormalities: Since the past decade, the poultry industry is facing increasing occurrence of growth-related muscular abnormalities that mainly affect fast-growing genotypes selected for their production performances (high growth rate and breast yield). Dr. Petracci from the University of Bologna, Italy will discuss these abnormalities, termed as White Striping (WS), Wooden Breast (WB) and Spaghetti Meat (SM), primarily affect the superficial portion of the P. major muscles. Although these myopathies have distinctive phenotypes, WS, WB and SM affected muscles share similar histological features, thus suggesting that common causative mechanisms might be responsible for the myodegenerative processes associated with these conditions and might underpin their appearance. Meat affected by growth-related abnormalities is harmless for human nutrition, since no specific biological or chemical hazards have been found to be related to its consumption, however, WS, WB and SM abnormalities were found to negatively affect both quality traits and technological properties of raw and processed meat, causing relevant economic damages for the poultry industry.

Meat texture and Tenderness – Historical Perspective and Innovations for the Future: Meat texture is an important quality trait including consumer sensory assessments of tenderness, which determine satisfaction, repeat purchase and willingness-to-pay premium prices. Research over the last 70 years has been pivotal in determining the mechanisms determining meat texture and tenderness as well as industry advances for quality assurance. These industry advances and understanding of mechanisms, including biology, biochemistry and bio-physics of meat in relation to tenderness have occurred throughout the meat supply chain. The textural properties of meat are perceived in the mouth upon consumption, and plant-based analogues of meat have attempted to replicate this consumer experience, with limited success. In the face of the current challenging environment, the continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. During this presentation Dr. Warner from the University of Melbourne, Australia will give a comprehensive, contemporary review of meat tenderness and how the meat industry will continue to make meaningful progress in producing safe, high quality meat products.

The AMSA 66th ICoMST and 73rd RMC will be held August 2-7, 2020 at the Walt Disney World Coronado Springs Resort in Orlando, Florida, USA. For more information please visit: www.icomst2020.com or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).

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