Articles Tagged with ''meat science''

Dr. Hoby Wedler, who has been blind since birth, talked to attendees about what it means to acquire sensory literacy by opening themselves to all the sensory input around them.

Study suggests 2.55% of beef was discarded due to discoloration.

The Department of Animal Science offers two-year and four-year degree programs.

Animal fat includes subcutaneous, intermuscular, and intramuscular (marbling) adipose tissues (Rhee et al., 2000), containing mostly triglycerides (neutral lipids) and a small amount of phospholipids (polar lipids). 

Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Fat in meat animals consists mostly of triglycerides, acquired from dietary sources, and fatty acid de novo synthesis (Bravo-Lamas et al., 2018). Lipid-derived flavor compounds include aldehydes (alkanals), ketones, carboxylic acids (alkanoics), alcohols (alkanols), lactones, and alkylfurans (Mottram, 1998). 

Consumers utilize visual appearance to assess the wholesomeness and freshness of muscle foods.

School will rename agricultural college the Gordon W. Davis College of Agricultural Sciences & Natural Resources.

SALUMI 101 will be held February 22-24, 2022, at the University of Wisconsin-Madison in Madison, Wisconsin. 

At the point of sale, consumers often use the cherry-red color of beef as an indicator of wholesomeness and quality of the product. Meat discoloration, which mainly results from oxidative browning, leads to consumer rejection and huge economic loss for the beef industry.