Champaign, IL – American Meat Science Association (AMSA) is excited to announce we’ve joined the Animal Frontiers family. This unique opportunity is made possible through the support of AMSA’s sustaining partner Smithfield Foods, Inc.
Animal Frontiers began with the collaborative efforts of American Society of Animal Science (ASAS), European Federation of Animal Science (EAAP), and the Canadian Society of Animal Science (CSAS) to create a publication to fill an important gap in our communications both within and outside of animal sciences.
The first issue of this global animal science review was published fifteen months ago by ASAS, EAAP and CSAS. In Animal Frontiers, scientists explain the animal genetics, muscle biology, and nutrition research and technologies that go into meat products.
The current issue of Animal Frontiers features input from AMSA members is focused on the science of high quality protein production and the art of cooking associated with utilizing these products. The guest editors of this issue are long-time members of AMSA, ASAS, and EAAP, Steven Lonergan and Elisabeth Huff-Lonergan of Iowa State University.
Meat science is a field where cultural tastes and scientific research meets and Steven Lonergan and Elisabeth Huff-Lonergan wrote, “The diversity in food choices, preservation, preparation methods, and serving methods has their roots in the very origins of cultures across the globe. In fact, these are all part of the ‘recipe’ that makes our food so much more than just nutrients on our plate.”
For more information on Animal Frontiers visit: http://animalfrontiers.org/.
AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species.
Source: American Meat Science Association