American Meat Science Association

American Meat Science Association The American Meat Science Association is the scientific professional society for over 2300 individuals interested in the production of meat.

What Does the Science Say About Processed Meats?This article explores the nutritional value of processed meats and how p...
08/28/2026

What Does the Science Say About Processed Meats?

This article explores the nutritional value of processed meats and how processing methods affect protein quality, micronutrients, and overall dietary contribution.

Key takeaways:
- Processed meats maintain high protein quality. Most products show DIAAS >100%, meaning they fully meet human amino acid needs.
- Processed meats provide highly bioavailable micronutrients. Iron, zinc, B vitamins, and selenium remain concentrated and absorbable, supporting populations vulnerable to deficiency.
- Functional ingredients support safety and quality. When used within regulatory limits, salt, nitrite, phosphates, sugars, and carrageenan improve stability, texture, and shelf‑life without reducing protein value.

Read the full manuscript: https://doi.org/10.1093/af/vfaf047

Could not make an AMSA webinar live? Our On-Demand Webinar Library is always available when the timing works for you.Cat...
08/27/2026

Could not make an AMSA webinar live? Our On-Demand Webinar Library is always available when the timing works for you.

Catch up on recent topics including:

Poultry Myopathies | Causes and meat quality impacts
Manuscript Writing Best Practices | Writing and digital tools
Beyond Harvest, Part 1 | Consumer demand and raw materials
Cookery, Sensory Evaluation, and Texture Measurement | Practical approaches
Beyond Harvest, Part 2 | Ingredients and processing technologies

Visit the On-Demand Webinar Library and see what you may have missed.

https://meatscience.org/publications-resources/webinars

Consumers respond to beef discoloration well before a product is completely discolored. Research is also adding to what ...
08/26/2026

Consumers respond to beef discoloration well before a product is completely discolored. Research is also adding to what we know about the biology involved, including interactions among spoilage organisms, muscle characteristics and color chemistry. Understanding those interactions could help protect product value, reduce waste and improve how we assess meat quality.

Read more at MeatScience.org: https://meatscience.org/docs/default-source/about/advances-in-muscle-biology-and-meat-quality.pdf?sfvrsn=cf52fd26_1

Muscle biology does not simply stop at slaughter. Changes in gene expression have been observed 48, 72 and even 96 hours...
08/25/2026

Muscle biology does not simply stop at slaughter. Changes in gene expression have been observed 48, 72 and even 96 hours postmortem, while metabolomics is revealing shifts in how muscle uses available energy sources.

The bigger lesson? A single biomarker may tell only part of the story. Explore what the latest science is revealing about the biological systems that shape meat quality.

Read more at MeatScience.org: https://meatscience.org/docs/default-source/about/advances-in-muscle-biology-and-meat-quality.pdf?sfvrsn=cf52fd26_1

Join us for the RMC EXCHANGE webinar | Conference Highlights That Sparked ConversationJoin AMSA on Thursday, August 27, ...
08/24/2026

Join us for the RMC EXCHANGE webinar | Conference Highlights That Sparked Conversation

Join AMSA on Thursday, August 27, 2026, from 12:00 – 1:00 p.m. CT

This webinar revisits three of the most talked-about sessions from the 2026 Reciprocal Meat Conference (RMC):
- Water
- Nutrition
- Foreign Materials

Session moderators Molly McAdams, Ph.D., Peter Ballerstedt, Ph.D., and Brian McFarlane will revisit key takeaways and discuss why these topics continue to shape conversations across the meat industry.

Register for the August Webinar: https://meatscience-org.zoom.us/webinar/register/WN_CkTMdDQ1T46YAw8QDlh-CA #/registration

08/24/2026

What happens when food safety, science, policy, and career development all come to the same table?

Dr. Katie Rose McCullough joins Dr. Phil Bass and Sharon Beals for a conversation that goes beyond the lab—exploring today’s food safety priorities, the science behind meat ingredients, Salmonella, public health, mentorship, and the decisions shaping the future of the meat industry.

They also dive into career paths in meat science, the value of mentorship, and an important reminder for young professionals: your career doesn’t have to follow a straight line.

From protecting consumers to developing the next generation of industry leaders, this episode is packed with insights for anyone working in—or considering a career in—the meat industry.

🎧 Listen to the full episode of MeatsPad now!

🎉 Meet the 2026–2027 AMSA Student Board of Directors! 🎉We are excited to introduce the students who will represent the n...
08/22/2026

🎉 Meet the 2026–2027 AMSA Student Board of Directors! 🎉

We are excited to introduce the students who will represent the next generation of meat science leaders through the American Meat Science Association (AMSA)!

Our Student Board of Directors is made up of passionate students who are committed to advancing meat science, connecting students with industry, and creating opportunities for their peers. Throughout the year, they will help lead student activities, support AMSA programs, build connections, and serve as ambassadors for AMSA on their campuses and throughout the meat industry.

👏 Join us in welcoming this year’s Student Board of Directors! We are excited to see what this group will accomplish and the impact they will make on the future of our industry.

https://meatscience.org/about-amsa/leadership

🎓 2026 Student Leadership Conference Recap!What an incredible few days in Fort Worth! The 2026 Student Leadership Confer...
08/21/2026

🎓 2026 Student Leadership Conference Recap!

What an incredible few days in Fort Worth! The 2026 Student Leadership Conference brought together 60+ students and 13 organizations for networking, industry tours, and leadership development.

Students kicked off the conference with networking and a welcome from Sharon Beals and Ryan Heitschmidt before enjoying a fun night of bingo. Day two featured tours of Cargill, Standard Meat, H-E-B, JBS, Freshpet, Columbia, Forum Meat Company, FlexXRay, CTI Foods, and Buckhead Meats, giving students valuable opportunities to learn directly from industry professionals.

The conference wrapped up with an engaging industry panel featuring Jeff Olander, Sharon Beals, Drew Cassens, Ph.D., David Grams, Ryan Yeatts, Reagan Wagner, Carter Johnson, and Iype Chandy.

A huge thank you to all of our speakers, hosts, tour guides, organizations, and volunteers who helped make SLC Fort Worth an unforgettable experience for our students!

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Kearney, MO

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+12173565370

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