Developed in collaboration with the American Meat Science Association, the Meat Evaluation Certification requires students to define the major factors utilized in carcass grading and evaluation.
They are asked to display a thorough understanding of meat carcass quality grading, meat handling and food safety, as well as the slaughter and fabrication process. The certification consists of 11 modules and a 100-question final certification exam.
All of the [American Meat Science Association] membership is interested in trying to find ways to make up the shortage that we presently have in the United States for meat scientists...
Gary C. Smith, Ph.D.
American Meat Science Association