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NAMA Announces Meat Tenderness Webinar

22 April 2013

North American Meat Association is to host a 90-minute webinar on “Maximizing Meat Tenderness”.

Consumer research indicates that tenderness is essential to a satisfying eating experience, and meat processors should take full advantage of the factors that contribute to it.

The webinar is about controlling these factors and increasing tenderness.

It will include indispensable information for plant management and production personnel, and also provide an education for sales and marketing teams.

In addition, the webinar will include an explanation of the USDA-certified program for tenderness, under which companies can market as “USDA Tender” or “USDA Very Tender” if their products meet the requirements.

Speakers for the webinar include Dr Jeff Savell, Texas A&M University, and Dr Craig Morris, USDA Agricultural Marketing Service.

The webinar is being co-hosted by American Association of Meat Processors, American Meat Institute Foundation, Chicago Midwest Meat Association, Eastern Meat Packers Association, Niche Meat Processors Assistance Network, Southeastern Meat Association, and Southwest Meat Association.

It will take place on 24 April at 2pm Eastern time.

TheMeatSite News Desk

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