Over the course of the year, the basis of my blogs has been focused on data-driven and science-based decisions. The title of this Blog Series is, “Food Safe and Sound” with the “Sound” referring to science and data! We have to make sound decisions to prevent foodborne illnesses and to impact public health. Yes, there are times when there are data gaps and we need more research, so the information we need is missing. There are also times when we don’t know where to turn to find the data that do exist. There is a wealth of information out there, and I want to highlight an organization that is committed to data and science and delivering this information to the world in a sound and unbiased format. That organization is the American Meat Science Association (AMSA).

Many of the readers of this blog may have been involved with AMSA over the years in a variety of roles, with the most common and predominate activity being meat judging. AMSA supports meat judging by hosting contests for undergraduate students. They also host many other youth events to draw new members into the profession. Ultimately, these are outstanding opportunities to bring students into the field of meat science. However, what you may not know is that AMSA members are the leading experts in the field of meat science. Also, over the course of this year, the AMSA has increased their bandwidth by hiring new staff members focusing on opportunities to be the scientific voice in the meat science space. This voice is getting louder and clearer, and I urge you to visit their website to find resources. I also urge you to reach out to let them know what’s missing and what spaces need to be filled. I am going to highlight two important resources your can find there, but be aware that this is not all inclusive!

1. Science-Based AMSA Resource Guides

This year, AMSA began engaging leading scientists in the development of resource guides for the industry. These guides are written by teams of leading experts in the field and are referenced to ensure accuracy. The guides are internally peer-reviewed by scientists and industry leaders before releasing. Currently the following guides are available: Salmonella Pathogenicity, Salmonella Enumeration, Salmonella Interventions and Salmonella Overview. The resources don’t just cover meat safety, they also cover meat quality with guides on Color Chemistry and Factors Impacting Color. There are also guides on the Anatomy of a Meat Product Label, Beta-Agonists and Mechanically Separated Poultry. These guides are designed for sound decision-making at your fingertips and are free to view on the AMSA website.

2. Meat and Muscle Biology Journal

A few years ago, the Association decided to begin their own journal, Meat and Muscle Biology. I have been on the BIOD in recent years and have watched the journal grow in substance and in impact. This journal is published by AMSA and the topics are focused on meat quality and meat safety. It is an open access journal that is moving towards an official impact rating. I highly encourage you to check it out each month for the latest and greatest research in meat science.

Both of these resources, along with many other resources related to meat science, are easily accessed on the “Publications and Resources” tab on the website (meatscience.org). Please check out the page and the organization. This scientific organization is supported by membership dues, sustaining partners and a growing endowment. If the organization fills a space for you, please consider becoming a sustaining partner. This endeavor supports the next generation of meat scientists and provides the voice of reason and science for our industry.

Where's the data?

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