Erin Bryan is a student at the University of Illinois and placed second in the Undergraduate Research Competition at the American Meat Science Association’s 70th RMC in College Station, Texas.
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.
Potential economic differences between current American fabrication specifications and Asian-inspired specifications are worth investigating as exports are a vital component to the American swine industry.
