Champaign, IL – The American Meat Science Association (AMSA) Research Protocol Committee is excited to announce the release of the much anticipated AMSA Meat Color Measurement Guidelines, edited by AMSA members Drs. Melvin Hunt and Andy King.
The American Meat Science Association published the original Guidelines for Meat Color Measurement in 1991 as a rather obscure document in the 44th Proceedings of the Reciprocal Meat Conference (RMC). Despite its humble beginnings, the Guide eventually found its way into the national and international meat science literature and has become a frequently used and cited Guide for color and measurements of muscle foods.
Color researchers with considerable expertise have graciously offered their advice on the essential information and techniques needed for meat color research. Moreover, contributors have identified details of data collection that must be reported so that scientists can accurately interpret reported meat color data. Thus, the revised Guide has been developed to assist new and experienced researchers design protocols for collecting sound color data. This updated and expanded version will be a useful reference for those studying skeletal muscle pigment chemistry and meat color. Contributing editors Drs. Hunt and King “encourage all involved with meat science research to consider using the techniques suggested in this Guide and to report the details characterizing their data collection in all research communications and journal submissions.”
For information on AMSA Meat Color Measurement Guidelines please see the links below:
Complete Guidelines (PDF Format):
http://www.meatscience.org/AMSAMeatColorMeasurementGuidelines.aspx
Purchase a printed copy at (lulu.com):
http://www.lulu.com/shop/melvin-hunt/meat-color-measurement-guidelines/paperback/product-20408564.html
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