Discover our latest news
Drs. Stika, Woerner, Foraker, and McKenna will present in the Concurrent Session on “Connecting the Dots: Integrative Approach to Yield Grade Improvement."
Drs. Ayood, Belury, and Gifford will present in the Concurrent Session on “Meat & Human Health: Nutrition, Research, and Real-World Relevance.”
Drs. Broeckling, Zhai and Johnson will present in the Concurrent Session on “Proteomic Techniques for Meat Quality Research: An Introduction and Exploration of Opportunities to Advance our Science."
Drs. Furbeck, Sullivan, Pericu and Tarté will present in the Concurrent Session on “Nitrite in Processed Meats: An Update."
Drs. Stika, Woerner, Foraker, and McKenna will present in the Concurrent Session on “Connecting the Dots: Integrative Approach to Yield Grade Improvement."
Drs. Ayood, Belury, and Gifford will present in the Concurrent Session on “Meat & Human Health: Nutrition, Research, and Real-World Relevance.”
Drs. Broeckling, Zhai and Johnson will present in the Concurrent Session on “Proteomic Techniques for Meat Quality Research: An Introduction and Exploration of Opportunities to Advance our Science."
Drs. Furbeck, Sullivan, Pericu and Tarté will present in the Concurrent Session on “Nitrite in Processed Meats: An Update."
The core purpose of AMSA
Cultivate a global community of professionals and students to discover, apply and communicate meat science and technology.
Core Strategies
- Attract, develop and connect meat science talent
- Assert our scientific leadership
- Differentiate, communicate and deliver expanded member value
- Provide value to the international meat science community
- Diversify and strengthen our organizational funding model
AMSA Latest Resource Guides
| Title | Type | Size | Download |
| Salmonella Interventions-Resource Guide | 148 KB | DownloadSalmonella Interventions-Resource Guide | |
|---|---|---|---|
| Color: Factors Impacting - Resource Guide | 86 KB | DownloadColor: Factors Impacting - Resource Guide | |
| Color Chemistry-Resource Guide | 397 KB | DownloadColor Chemistry-Resource Guide | |
| Salmonella Pathogenicity - Resource Guide | 228 KB | DownloadSalmonella Pathogenicity - Resource Guide | |
| Salmonella Overview 2015 | 509 KB | DownloadSalmonella Overview 2015 | |
| Salmonella Enumeration - Resource Guide | 140 KB | DownloadSalmonella Enumeration - Resource Guide | |
| Alternative Curing | 88 KB | DownloadAlternative Curing | |
| Meat Science Lexicon 2.0 | 775 KB | DownloadMeat Science Lexicon 2.0 | |
| Meat Science Lexicon 1.0 | 949 KB | DownloadMeat Science Lexicon 1.0 | |
| Anatomy of a Meat Product Label 2016 | 662 KB | DownloadAnatomy of a Meat Product Label 2016 |
Events and Webinars
AMSA is a far-reaching conduit for academic and professional collaboration and learning.
AMSA brings those in the meat science field together through ways that encourage community and professional development with over 1000 meat scientists representing major university research and teaching institutions and meat processing companies in the United States and internationally.
Anthony W. Kotula, Ph.D.
January Emeritus Spotlight, Former Supervisory Research Food Scientist of the Meat Science Research Laboratory, Agricultural Research Service, USDA
Chelsie Dahlgren
January Student Spotlight, Master's Student at Mississippi State University
Donate to the AMSA Development Council
The Innovation fund underwrites and cultivates initiatives which allow AMSA to reach the largest possible audience and allow us to quickly address new or emerging opportunities.
Donate TodayAMSA Sustaining Partners
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