logo_03

Meat Processing Technology Series

fbf0b38c-75ba-4cb6-ac52-407351ebd659The Meat Processing Technology Series is a project of the American Meat Science Association designed to create a resource for the industry on the principles of meat processing technology.

When completed, the series will include over 20 chapters and will eventually be published as a single volume. As chapters are completed, they are published as monographs that can be used as textbooks or general reference.

Ordering information and series details may be found online through our publishing partner Lulu.com

Publications Ordering: www.lulu.com/spotlight/meatscience

book

Titles Now Available

Coming Soon

The History of Meat Processing

Social Media

  • @MeatScience: We are excited to announce the symposium entitled “New Approaches to Reducing Salmonellosis Across the Food Industr… https://t.co/5Lvf4Wppji
  • @MeatScience: Dr. Chad Carr, from @UFCALS, is the 2022 AMSA Distinguished Teaching Award recipient. The award recognizes excell… https://t.co/e2J0fzSSv4
  • @MeatScience: RMC is right around the corner! It's time to start planning what items you are planning for the annual Silent Aucti… https://t.co/0dpZtHAlg7
  • @MeatScience: #MeatTheMembershipMonday! Brenda Dismore of Tyson Foods is the May Industry Member Spotlight. Read Brenda's full s… https://t.co/eAYCrFckUh
  • @MeatScience: Monday, 6/13, at the 75th AMSA #RMC with speakers Dayle Hayes, Amanda Miller, Teresa Wiemerslage, and Dr. Robert De… https://t.co/P9D0cY4a5I