Muscle Foods division

Muscle Foods Division

Engages current and interested IFT members with exciting research and innovative technologies in meat and meat hybrids, as well as their ingredients, processing, and packaging.


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Quick Information and Links

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Erica Boyd Muscle Foods Division
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Year Founded
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Countries Represented by Members

Noteworthy Programs

Check out these muscle food-focused articles featured IFT’s Journal of Food Science

Take a look at these muscle food-related articles featured in IFT’s Comprehensive Reviews in Food Science and Food Safety

Division Accomplishments/Recognition

  • The Outstanding Volunteer award honors a current Division member who provided exemplary volunteer work to the Division in the current year. The 2020-2021 recipient is Gary Sullivan.
  • The Outstanding Service award honors current Division members who have demonstrated a history of service to the Division or field. The 2020-2021 recipient is Erica Boyd.

Division Oral Competition Finalists

  1. A Study on the Effect of Citrus Peel Fiber in Batter on Oleogel-Fried Chicken, Niaz Mahmud
  2. Beef wet aging temperature and duration influence on proteolytic activity and free amino acid accumulation, Kaitlyn Loomas, Texas Tech University (first place)
  3. Effects of Hibiscus sabdariffa on the Properties of Novel Naem Products, Duyen Bui, McNeese State University
  4. Effects of high-pressure processing on color attributes of sarcoplasmic extract, Morgan Denzer, Oklahoma State University (third place)
  5. Interactions of 4-oxo-2-nonenal (4-ONE) with Bovine Skeletal Muscle Proteins, Loren Klein, University of Georgia (second place)

How to Join a Division

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