Principles of Meat Science
Meat Color & What Changes It
This resource serves as a comprehensive guide for understanding and managing the factors that impact fresh meat color, aiming to help maintain product quality and meet consumer expectations.
Principles of Meat Science
Are Phosphates Good or Bad?
Learn the facts about phosphate effects on our bodies and whether or not to include it in your meat applications and labeling.
Principles of Meat Science
How pH Affects Processed Meats
This science article includes detailed chemistry of how pH affects water-holding capacity as well as myoglobin and lipid oxidation in your processed meats.
Principles of Meat Science
Understanding Woody Breast Meat
Refer to this document for more details about the causes of woody breast, the severity levels and whether it can be used in your meat value stream.
Principles of Meat Science
Managing Meat Color
Manage the color of the meat you sell by controlling your packaging materials and characteristics.
Principles of Meat Science
The Color of Meat
This resource guide takes you into some of the finer points of factors affecting meat color and what it means.
Principles of Meat Science
The Importance of Lighting
An overview on the different types of light, their varying intensities and how their rendering indexes and color temperatures influence the look of raw meat.
Business
Meat Terms from A to Z
The University of Nebraska has pulled together a rather exhaustive glossary of industry-speak sure to come in handy.