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.

What if you had a resource to connect you to the top meat scientists researching areas that impact meat production worldwide? What if you could preview the work they do? What if it was freely accessible? What if you could see how others are using the scientific information published in a journal? 

In 1987, the Meat Science Research Laboratory, Agricultural Research Service of the United States Department of Agriculture, prepared an Israel — United States Binational Industrial Research and Development (BIRD) Foundation funding request to reduce the presence of pathogenic bacteria such as Salmonella on poultry and to more readily remove feathers during processing.

College students can learn about their prospective careers in a couple of different ways. One is theoretical — attend your classes, pay attention to the lectures, read your materials. One is practical – get an internship or other means of hands-on work, or talk with someone who is industry to learn the realities of the profession.