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Dr. Phil Bass is an assistant professor in the department of Animal and Veterinary Science at the University of Idaho. For more information, contact him at pbass@uidaho.edu.
Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.
Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.
While listening to an inspiring podcast recently, the speaker made an impact on my view of the unusual times we as a global community have recently encountered due to the COVID-19 pandemic.
The NBQA is an in-depth look into all things affecting beef quality and consumer acceptance. As a meat scientist, one characteristic I look forward to is the report of the marbling scores observed during the study.
The following is a meat scientist's perspective with regard to beef cattle size — and I know I'm going to catch a lot of flak for it, but it must be said.
As I've mentioned before, dry-aged beef offers a flavor that is more intense than traditionally aged beef. And this is where our friend, the humble sheep, may have an opportunity to ride the wave of flavorful red meat.
Marbling tends to get all of the praise and celebrity as it is a big contributor to the overall palatability of beef products; however, the lesser-known big factor in palatability is the physiological maturity of the beef carcass. And that's where our story begins.