Traditional fMRI has not been widely used to investigate neural stimulation of consuming solid foods, because of potential safety hazards and poor imaging quality. Novel scanning methods could alleviate this.

Clean-label alternative ingredients that function similarly to traditional enhancement solutions are of value to both the pork industry and consumers.

Dry aging, whereby storing whole beef carcasses or unpackaged primals/subprimals in a controlled cooler, has been practiced for decades as a traditional butchery process.

Pork belly softness is a major quality defect that has reduced processors’ and packers’ profitability because of its effect on fabrication efficiency, bacon shelf stability, sensory quality and bacon slicing yield.

Inconsistency in pork tenderness is an issue consumers, chefs and purveyors are challenged with every day.