American Meat Institute

J. L. Marsden, personal communication, American Meat Institute, Washington, D.C., 1991. 

R. H. Deibel, Proceedings of the Meatindusty Research Conference, American Meat Institute, Arlington, Va., 1974, pp. 57—60. 

Helen, American Meat Institute Foundation, University of Chicago, Bull. 2 (1948). 

Muscle Biology Laboratory manuscript number 151 and Meat and Animal Science manuscript number 794. The work of the authors has been supported by the College of Agricultural and Life Sciences of the University of Wisconsin, by the Food Research Institute and by the American Meat Institute. 

Rust, R. E. (1977). Sausage and Processed Meats Manufacturing, p. 24. American Meat Institute, Chicago, Illinois. 

A8. American Meat Institute Foundation, Contract No. AT (ll-l)-227, Summary Report (1954). 

Sixteenth Annual Conference of the Research Council of the American Meat Institute,... 

Doyle, E.M. 1999. Use of organic acids to control Listeria in meat. American Meat Institute Foundation. 

The proceedings of the research conferences, held annually since 1949 by the Council on Research of the American Meat Institute (29), constitute a specialized source which contains material primarily of a review nature. 

In this country, the American Meat Institute Foundation, organized in 1944, publishes the results of its research in technical papers, bulletins, and circulars. 

Proceeding of the Conference on Research, Council on Research of the American Meat Institute, University of Chicago, American Meat Institute, Department of Scientific Research, 59 East Van Buren St., Chicago 5, Ill. 

American Meat Institute, Institute Plan Commission, Beef, Veal and Lamb Opera-... 

American Meat Institute, Committee on Textbooks, By-Products of the Meat Packing... 

Citric, ascorbic, and phosphoric acids are added to chelate the trace metals, particularly copper and iron, to retard the initiation step. Mixtures of antioxidants and chelating agents act synergistically, that is, the combination is more effective than the sum of the individual compounds. A commercial mixture recommended by the American Meat Institute and sold as Tenox or Sustane is 20% BHA, 6% propyl gallate, and 4% citric acid in propylene glycol. The propylene glycol is added to solubilize the citric acid in the oil. 

American Meat Institute Foundation, and Department of Biochemistry, The University of Chicago, Chicago, III. 

Sucrose is the sugar used most extensively in curing meat. In experiments carried out by the Department of Scientific Research of the American Meat Institute on hams and bacon, no difference in the finished product or course of the cure was found when beet or cane sugar was used. Raisin sirup, honey, molasses, and different grades of refiners sirups have been used to a limited extent in curing meats. Dextrose and corn sugar sirup are used in some meat products. 

American Meat Institute Foundation. (1997). Good manufacturing practices for fermented dry semi-dry sausage products. Available from www.meathaccp.wisc.edu/assets/Heat Treated Shelf Stable/AMIF degreehours.pdf. Accessed 04.01.14. 

Fig. M-25 Some of the Items for which by-products are used—Items which contribute to the ranvenlence, enjoyment ana health of people In all walls of life (Courtesy, American Meat Institute, Washington, D C.)...

Fig. M-29. Cattle are not all beef, and beef Is not all steak This shows the approximate (a) percentage yield of carcass in relation to the weight of the animal on foot and U>) the yield of different retail cuts. Note that a 1,050 lb live steer produces approximately a 650 lb carcass, and ends up with only 448.9 lb of retail laeef. Note, too, the small amount of steaks. (Source Adapted by the authors from Meat Facts, published by the American Meat Institute, Washington, D.C. Data derived from USDA and industry figures.)...

American Meat Institute (AMI), 1700 N. Moore St, Suite 1600, Arlington, VA 22209-1995 Cereal Institute, 1111 Plaza Drive, Schaumburg, IL 60195 National Dairy Council, 6300 North River Road, Rosem-ont, IL60018... 

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