Meat Science and Muscle Biology Symposium
Don't miss the opportunity to join us virtually at the 2020 Annual Meeting and Trade Show. There will be a plethora of symposia topics to choose from.
The Meat Science and Muscle Biology Symposium will be held on Tuesday, July 21st.
Poultry and Pork Muscle Defects and Meat Quality--Consequences, Causes, and Management
Wooden breast/white striping and the ham halo conditions are two of the major muscle defects that cost the poultry and pork industry millions of dollars per year. Wooden breast and white striping are conditions that have existed in the poultry industry for over 20 years but has become a huge focus of the industry within the last 5 years because the incidence rate of these myopathies has risen considerably. The ham “halo” condition is a relatively new condition that results in a two-toned appearance in cured and cooked hams. This condition has been found to be present in the live animal at time of harvest. While many studies have focused on the cause of these myopathies and defects, incidence of these conditions have not been reduced, nor has an industry perspective or management of affected product been discussed.
Invited Speakers and Titles:
· Dr. Casey Owens-Hanning, University of Arkansas and Ria Jackson, Cobb-Vantress – Meat Quality Matters: Trends and Mitigation Strategies for Muscle Myopathies in the Broiler Meat Industry
· Dr. Jessica Starkey, Auburn University – Role of Skeletal Muscle Satellite Cells in the Broiler Chicken Wooden Breast Meat Quality Defect
· Dr. Alexander Stelzleni, University of Georgia – Utilizing Chicken Breast with Wooden Breast and White Striping in Processed Meat Products
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