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Kearney, MO. August 5, 2021 – The American Meat Science Association (AMSA) announces Sharon Beals, Dr. James Claus, Dr. Steven Jones, Dr. Gretchen Mafi, Dr. Youling Xiong, and are the recipients of the 2021 AMSA Signal Service Award. The Signal Service Award is sponsored by Elanco Animal Health, Cargill, Johnsonville, LLC., Meyer Natural Foods, and Seaboard Foods. Established in 1956 the AMSA Signal Service Award was and is given to members to recognize devoted service and lasting contributions to the meat industry and the association. The recipients 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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Kearney, MO. August 5, 2021 – The American Meat Science Association (AMSA) announces Sharon Beals, Dr. James Claus, Dr. Steven Jones, Dr. Gretchen Mafi, Dr. Youling Xiong, and are the recipients of the 2021 AMSA Signal Service Award. The Signal Service Award is sponsored by Elanco Animal Health, Cargill, Johnsonville, LLC., Meyer Natural Foods, and Seaboard Foods. Established in 1956 the AMSA Signal Service Award was and is given to members to recognize devoted service and lasting contributions to the meat industry and the association. The recipients 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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Articles
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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 — The objective of this research was to compare metabolite profiles between beef longissimus and psoas muscles during display. Beef short loins were collected 3 d postmortem (n = 10). Steaks were cut from each longissimus lumborum (LL) and psoas major (PM) muscle and displayed under retail conditions for 7 d. Surface color, biochemical properties, and metabolites were analyzed during storage. PM
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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 — 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 — 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
read more »
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