This webinar will provide an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry.
SALUMI 101 is a three-day, hands-on educational opportunity to learn about the production of safe and high quality artisan-style meats.
Are you an organization with an upcoming meat science event, meeting, short course, or workshop? Enter your event to get listed in the AMSA event calendar.