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AMSA Announces Symposium Speakers on Meat and Poultry Quality

Jul 15, 2020

USDA_120pxThe American Meat Science Association (AMSA) is pleased to announce, Dr. Massimiliano Petracci and Dr. Robyn Warner will be the featured Keynote speakers in the symposium entitled Meat and Poultry Quality” on Thursday, August 6, 2020 during the 66th International Congress of Meat Science and Technology (ICoMST) and the AMSA 73rd Reciprocal Meat Conference (RMC) exclusively virtual meeting. This session will be sponsored by the U.S. Department of Agriculture, Agriculture Marketing Service - 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 an in-depth historical perspective.

The featured presentations include:

Massimiliano PetracciCurrent 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. Massimiliano Petracci, Professor at the University of Bologna, Italy will discuss these abnormalities, 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.

robynwarnerMeat 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. Robyn Warner, Domain Leader for Food and Nutritional Science at 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 66th ICoMST and AMSA 73rd RMC will be held August 3-6, 2020 online in the virtual format. For more information please visit: www.icomst2020.com or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

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