Michael D. Chao

Fresh beef has relatively short shelf-life due to beef lipid’s susceptibility from attacks of free radicals and thus resulting in lipid oxidation.

In many Asian cultures, goat meat is consumed traditionally with the skin left on during harvest and fabrication. However, the exact reason why is unknown. 

This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.