Articles Tagged with ''meatspad''

Dr. Jonathan Campbell of Penn State University talks about the chemistry of curing.

In this episode, Francisco Najar-Villarreal talks with Dr. Bekhit, who discusses the oxidation of meat and strategies to improve shelf life and meat quality.

Francisco Najar-Villarreal and Dr. Phil Bass return in this week’s MeatsPad podcast to talk with Dr. Dustin Mohrhouser, associate pork quality manager with Smithfield Foods.

Do you know why a chicken has both white meat and dark meat? Do you know the factors that affects the tenderness and taste of red meat? This week, Francisco Najar-Villarreal talks with Dr. David Gerrard of Virginia Tech about some of the basics behind the meat we process and eat on a regular basis.