Login

logo_03

Slab Bacon Classes

Social Media

@MeatScience: Effects of marbling, postmortem aging lamb loin https://t.co/Y9CWXxWAL8
@MeatScience: Now Hiring: Principal Scientist – Research, Development, & Innovation | Cargill: Wichita, Kansas | https://t.co/bVC2w4xvoy #jobs
@MeatScience: Now Hiring: Auditor (Nationwide - Full time/ Part time) | Food Safety Net Services: Nationwide | https://t.co/UpsFuM60yW #jobs
@MeatScience: Now Hiring: Microbiology Lab Manager (Nationwide) | Food Safety Net Services: Nationwide | https://t.co/gyRK8u4kH5 #jobs
@MeatScience: Now Hiring: Principal Scientist | Food Safety Net Services: San Antonio, Texas | https://t.co/sA0CMU4Gw6 #jobs

© 1997-2018 American Meat Science Association. All Rights Reserved.
301 N Neil St Ste 400 | Champaign, IL USA 61820 | 1 800 517 AMSA • 1 217 356 5370