Annual Meat Conference Convenes in Two Weeks
The 2016 Annual Meat Conference (AMC) hosted by NAMI and the Food Marketing Institute is quickly approaching and will take place February 21-23 at the Gaylord Opryland Resort and Convention Center in Nashville, Tennessee.
New Video Highlights MyMeatUp.org Site Features
A new video released by NAMI highlights the recently-launched, mobile-friendly MyMeatUp.org site, which seeks to promote transparency and increase easily accessible information about meat and poultry cuts, cooking, nutrition, production practices and recipes for the largest, fastest-growing consumer group: millennials.
New Media MythCrusher Addresses Misperceptions About Nitrite Safety, Value in Cured Meats
The Meat Institute released a new Media Mythcrusher document that aims to correct many of the myths surrounding the use of sodium nitrite as an ingredient in cured meat and poultry products and other foods. The document details the proven food safety and health benefits of nitrite and examines the major sources of dietary nitrite.
New ‘Media MythCrusher’ Addresses Misperceptions About Nitrite Safety, Value in Cured Meats
Washington, DC —Sodium nitrite, which is commonly used in a variety of cured meats from bacon to deli meats to hot dogs, is one of the most misunderstood ingredients in meat and poultry products and other foods but a new Media MythCrusher document from the North American Meat Institute (NAMI) aims to correct many of the myths...
Meat Institute Holds Annual Awards Ceremony and Luncheon at 2016 IPPE
Atlanta, Ga.- The North American Meat Institute (NAMI) yesterday honored industry leaders at its inaugural Annual Awards Ceremony and Luncheon at the 2016 International Production and Processing Expo (IPPE) in Atlanta, Georgia...
Do You Wash Your Meat Before Cooking? Newest Meat MythCrusher Explains Why You Shouldn’t
Washington, D.C. —It’s an old wives’ tale that just won’t die: the idea that you should wash your meat and poultry before cooking it. In the newest Meat MythCrusher video, the North American Meat Institute (NAMI) and American Meat Science Association (AMSA) seek to finally put it to rest, as Jonathan Campbell, Ph.D., meat extension specialist at Penn State University, explains the reasons why washing meat and poultry before cooking it is a poor food safety practice.