Welcome to the new IFT.org
Now home to IFT FIRST
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.
Chairperson
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600+
Members
1997
Year Founded
30+
Countries Represented by Members
Noteworthy Programs
Check out these muscle food-focused articles featured IFT’s Journal of Food Science
- Dou, L., Liu, C., Yang, Z., Su, R., Chen, X., Hou, Y., Hu, G., Yao, D., Zhao, L., Su, L., & Jin, Y. (2022). Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging. Journal of Food Science, 87(6), 2578–2594.
- Du, H., Wang, Q., Liu, Q., Chen, Q., Liu, H., Xu, M., & Kong, B. (2022). Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine. Journal of Food Science, 87(6), 2527–2537.
- Rey, M. de los Á., Rodriguez Racca, A., Rossi Ribeiro, L., Dos Santos Cruz, F., Cap, M., Mozgovoj, M. V., Cristianini, M., & Vaudagna, S. R. (2022). High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR. Journal of Food Science, 87(6), 2324–2336.
Take a look at these muscle food-related articles featured in IFT’s Comprehensive Reviews in Food Science and Food Safety
- Du, X., Wang, B., Li, H., Liu, H., Shi, S., Feng, J., Pan, N., & Xia, X. (2022). Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Comprehensive Reviews in Food Science and Food Safety, 21(6), 4812–4846.
- Schwartz, M., Marais, J., Strydom, P. E., & Hoffman, L. C. (2022). Effects of increasing internal end-point temperatures on physicochemical and sensory properties of meat: A review. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2843–2872.
- Zhu, S., Zhu, H., Xu, S., Lv, S., Liu, S., Ding, Y., & Zhou, X. (2022). Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications. Comprehensive Reviews in Food Science and Food Safety, 21(6), 5225–5242. https://doi.org/10.1111/1541-4337.13063
Division Accomplishments/Recognitions
The Outstanding Volunteer award honors a current Division member who provided exemplary volunteer work to the Division in the current year. The 2024-2025 recipient is Ligia Da Cunha Moreira. The Outstanding Service award honors current Division members who have demonstrated a history of service to the Division or field. The 2024-2025 recipient is Tessa Jarvis.
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Gain access to an invaluable network, resources, and insights to help you make greater contributions through your work and to the future of food.
Upcoming Events
May 5, 2026
Northern California Section IFT (NCIFT) Suppliers Night
Join us for an afternoon and evening of education and expo time. The symposium team is building an interesting and educational event, but continues to confirm speakers so more on that as it develops. We're confident that you'll find it great. With almost 250 exhibitors, you'll want to wear your comfortable shoes! In addition, this will be our second year providing a poster competition for our students. Be sure to look over the posters and ask the presenters some questions.
Section Event
April 29, 2026
IFT Event logo Maryland Section IFT Suppliers Night
Join us for the 2026 Maryland IFT Suppliers Night! The Maryland IFT Suppliers Night is a key networking event for food and beverage professionals across the Mid-Atlantic region. It brings together food manufacturers, beverage companies, ingredient suppliers, R&D specialists, and quality assurance experts for an evening focused on innovation and collaboration. Attendees can connect with peers, explore new products and technologies, and discover solutions that support product development and food safety.
Section Event
April 20, 2026
Aksarben Section IFT Suppliers Expo
One benefit of joining Aksarben IFT Section is being part of a vibrant community. During our events, you can connect with others in the food and beverage industry, keep up to date with rising market and technological trends, and together explore the possibilities and the future of food.
Section Event
April 16, 2026
New York Section IFT Suppliers Day
Join us for a morning of Technical Seminars and an afternoon of nearly 200 exhibitors. End the day with networking, appetizers, and cash bar in Birchwood Manor's West Lounge and covered outdoor terrace.
Section Event
How to Join a Division
Joining a Division is easy! Signing up for a Division gives you access to the Division’s IFT Connect Community, signs you up for their newsletter, and gives you access to Subject Matter Experts in the field. To sign up for a Division, visit IFT-Divisions. After signing into your account, check the boxes of the Divisions you would like to be involved with and click save.
Noteworthy Programs
Check out these muscle food-focused articles featured IFT’s Journal of Food Science
- Dou, L., Liu, C., Yang, Z., Su, R., Chen, X., Hou, Y., Hu, G., Yao, D., Zhao, L., Su, L., & Jin, Y. (2022). Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging. Journal of Food Science, 87(6), 2578–2594.
- Du, H., Wang, Q., Liu, Q., Chen, Q., Liu, H., Xu, M., & Kong, B. (2022). Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine. Journal of Food Science, 87(6), 2527–2537.
- Rey, M. de los Á., Rodriguez Racca, A., Rossi Ribeiro, L., Dos Santos Cruz, F., Cap, M., Mozgovoj, M. V., Cristianini, M., & Vaudagna, S. R. (2022). High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR. Journal of Food Science, 87(6), 2324–2336.
Take a look at these muscle food-related articles featured in IFT’s Comprehensive Reviews in Food Science and Food Safety
- Du, X., Wang, B., Li, H., Liu, H., Shi, S., Feng, J., Pan, N., & Xia, X. (2022). Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Comprehensive Reviews in Food Science and Food Safety, 21(6), 4812–4846.
- Schwartz, M., Marais, J., Strydom, P. E., & Hoffman, L. C. (2022). Effects of increasing internal end-point temperatures on physicochemical and sensory properties of meat: A review. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2843–2872.
- Zhu, S., Zhu, H., Xu, S., Lv, S., Liu, S., Ding, Y., & Zhou, X. (2022). Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications. Comprehensive Reviews in Food Science and Food Safety, 21(6), 5225–5242. https://doi.org/10.1111/1541-4337.13063