Articles Tagged with ''meat science''

Connective tissue sheaths serve as the scaffolds in skeletal muscle, and they allow for the growth and development of muscle tissue. However, these connective tissues also cause the “background toughness” in meat. 

 Michael Dikeman is a Professor Emeritus in Meat Science at Kansas State University, having begun his education there in 1971. He talks with MeatsPad host Francisco Najar-Villarreal about his career in the field of meat science, as well as his current work.

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.

CEO and COO of American Meat Science talk about running a virtual convention and the importance of making connections at the Reciprocal Meat Conference.