Grilling is a commonly accepted cooking method used in meat quality research due to its short cooking time and affordability. However, grilling presents a number of challenges to ensure accurate and precise end-point temperatures, even when executed well. When monitoring internal temperature, the end-point temperature is dependent on correct thermometer placement.
Graduate teaching assistants are encouraged to be “cleavers” by being resilient in teaching abilities, breaking through to students, and enhancing their knowledge.
Dr. Teresa Davis will be the featured speaker in the keynote symposium entitled “Nutritional Importance of Animal Protein in the Diet,” during the 74th AMSA Reciprocal Meat Conference.
Marbling, or intramuscular fat, in beef is a critical aspect of the consumer eating experience. Palatability — measured as tenderness, juiciness and flavor — improves with marbling increases.
