American Meat Science Association (AMSA)

Looking to expand your knowledge and grow your skills on topics related to meat? Whether it’s an in-person event, conference, or an online course, gaining more information through training is key to staying ahead. Check out The Meat Locker regularly for the latest offerings, from hands-on workshops to technical courses, happening across the industry. There’s always something new to explore! TheMeatLocker.org https://themeatlocker.org/

AMSA’s "Meat the Future" Campaign is your opportunity to help build a stronger future for meat science by funding programs that support students and science. We tied this year’s appeal to Giving Tuesday, a global day dedicated to generosity, because it aligns with our mission to invest in the next generation and the future of our industry. Consider a donation today. Details here. https://lnkd.in/g8pntsrc

Clostridium perfringens is a concern in meat and poultry because it grows quickly in warm, moist conditions, producing toxins that cause foodborne illness with lower gastrointestinal symptoms. The USDA-FSIS has strict cooling guidelines (Appendix B) to control C. perfringens growth in cooked, ready-to-eat products. This University of Wisconsin-Madison study confirms that Dry Vinegar (DV)-based antimicrobials allow manufacturers to extend Phase 1 cooling of uncured meat and poultry beyond the 2021 Appendix B Option 2 Stabilization Guidelines. By incorporating 1% DV or blends with cultured sugar or fruit-spice extract, C. perfringens growth was effectively controlled during extended cooling. Further research is needed to compare similar ingredients from various suppliers, supporting the meat and poultry industry’s ongoing commitment to safety and innovation. Read the details: https://lnkd.in/g2BGFeeR Authors: Kathy Glass, McKenna Mahnke, Max Golden #MeatResearch #FoodSafety #MeatScience #Clostridiumperfringens #dryvinegar #AppendixB

???Exciting opportunity for researchers in food science!??? ? Are you working on muscle food research? The?IFT FIRST Annual Event & Expo 2025?is calling for poster abstract submissions! A?great?platform to showcase your original research, connect with industry experts, and expand your professional network. Don’t miss out on this chance to make your mark in the field of food science! Submit your abstract today and be a part of the global conversation advancing the future of food. Submit your abstract here: https://lnkd.in/gydyBcUq

The 77th RMC concluded with Dr. Francisco Najar and Phill Bass reflecting on the impactful exchange of ideas that took place. Experts and industry professionals discussed pressing topics, emphasizing the future of meat science. The conference not only encouraged technical innovation but also strengthened collaborations between academia and industry. As the RMC wraps up, participants depart with new insights and valuable connections that will drive progress in the field of meat science. We look forward to seeing you at the 78th RMC at Ohio State University in 2025. Listen here: https://lnkd.in/eh-8-Sa6 #meatspad #podcast #meatscience #meatcut #beef #quality #flavor #meatindustry #technicalinnovation #foodlovers #premiumbeef #butchershop

This collaborative study with Konkuk University highlights how all-trans retinoic acid (ATRA), the active form of vitamin A, uniquely influences muscle and fat cell development in cattle, depending on the growth stage. ATRA promotes fat cell (adipocyte) growth in the early stages but decreases fat formation during later differentiation, while boosting muscle cell (myoblast) development throughout. These insights suggest that vitamin A could be strategically used to balance marbling and muscle growth, offering practical benefits for beef quality. Future research could extend these findings, exploring ATRA’s impact across various stages, from fetal development to postnatal growth Read the Study: https://lnkd.in/g93BKN2j Authors: Xue Cheng Jin, Dong Qiao Peng, Won Seob Kim, Jin Soo Park, Jun Hee Lee, Brad Kim, Steve Smith, Hong Gu Lee? #MeatScience #BeefQuality #CattleNutrition #VitaminA #BovineResearch #SkeletalMuscle #Marbling #AgriculturalScience #MeatProduction #AnimalScience

New Blog Double Feature at TheMeatLocker.org We're excited to highlight two expert voices on topics every processor needs to know this season! In "Hunting Season is Here. Should You Process Venison?" David Hull, Ph.D., offers strategies for venison processing that boost profits and meet customer demand, from Ten-Deer-Loin steaks to venison bacon. Meanwhile, in "Managing Trimmings for Optimum Ground Beef," Brian McFarlane, Ph.D., shares essential tips to ensure quality ground beef—from sanitation to trim handling and cold chain management. Both are must-reads! Visit https://lnkd.in/gGR5tsBN to dive into these insights and elevate your processing game.

?? Help Us "Meat the Future"! ?? AMSA's Meat the Future Campaign is underway to support the next generation of meat science professionals. Your gift strengthens AMSA’s ability to inspire future careers through impactful programs and events. Join us in celebrating AMSA’s 60th anniversary and invest in the future of meat science. Every contribution counts! ? Contribute here:?https://lnkd.in/g-yt2x-s #MeatTheFuture #DonateToday

Listen as this passionate educator and reseacher, Steven Lonergan, shares what enthuses him about discovery and students. (P.S. He has a "radio voice" you don't want to miss!)

This review article explains how cultured meat, developed through cellular agriculture and tissue engineering, offers a potential alternative to traditional meat production by replicating its taste, texture, and nutritional value. This innovative approach aims to address global challenges like food security and environmental sustainability. However, consumer acceptance, driven by perceptions of naturalness and trust, remains critical to its success. As production methods improve, balancing technology with public expectations will be essential for cultured meat to become a sustainable part of future food systems. Read the Review: https://lnkd.in/gQaTweSw Authors: Minsu_Kim, Hyun Young Jung, marie-pierre ellies-oury, Sghaier Chriki, Jean-Fran?ois HOCQUETTE, ???Cheorun Jo, #CellBasedFood, #CulturedMeat, #ProductionTechnology, #ConsumerAcceptance ?