Advantages in carcass yield of beef × dairy cattle can only be realized if they are managed and harvested at a lesser fat thickness than conventional beef cattle.
Advantages in carcass yield of beef × dairy cattle can only be realized if they are managed and harvested at a lesser fat thickness than conventional beef cattle.
Differences in volatile composition highlight how aging methods and treatment characteristics influence the meat's volatile profile, resulting in distinct sensory characteristics for each aging type.
In order to satisfy the growing demand of poultry meat, selection criteria for fast-growing broilers have been addressed to improve especially the pectoralis major muscles, which represent the most valuable portion of the carcass and are used for both processed and fresh meat products.
University of Idaho meat scientist Phil Bass introduces youth to meat science as an often overlooked but rewarding career that pays well and desperately needs labor.
On-Demand Join The National Provisioner for an overview of food safety best practices that all meat and poultry processors need to make part of their operational routine.