Stores that used to carry little more than ham, turkey breast and roast beef now include deli specialties like coppa, prosciutto and ‘nduja – European delicacies that have found new popularity in the U.S.

In this video interview, Dr. Phil Bass, meat scientist at Certified Angus Beef LLC, discusses how meat science can improve charcuterie and artisanal meats, during AMSA’s Reciprocal Meat Conference in San Angelo, Texas.