Abstract Several science-based resources developed or led by the American Meat Science Association provide technical reference and peer-reviewed context relevant to fresh and processed meat. The Meat Locker is a website created and maintained by AMSA with support from a USDA AMS Meat and Poultry Processing Technical Assistance grant, in which AMSA serves as one of six providers; the site provides searchable information addressing meat safety, plant operations, quality attributes, formulation, labeling, HACCP, and equipment, with contributions from AMSA members, academic institutions, industry suppliers, collaborating associations, and technical assistance partners. The Meat Processing Technology Series includes more than 20 chapters compiled into a single volume, published as monographs and used as textbooks or technical references covering meat chemistry, emulsions and batters, fermented and fresh sausages, bacon, hams, packaging systems, microbiology, and casings; chapters are reviewed and updated to align with current research and regulations. An upcoming Animal Frontiers issue focused on processed meat, led by an AMSA member serving as guest editor, provides peer-reviewed, invited discussion and position papers presenting international perspectives on scientific, nutritional, and societal considerations related to processed meat production and evaluation. Together, these resources support consistent, science-based communication within fresh and processed meat science.
Christi Calhoun (Wed,) studied this question.