For our last conversation during the Reciprocal Meat Conference 2021, we invited Dr. Elisabeth Lonergan to talk about her most recent work on the effect of supplementing minerals on meat quality.
Meat our host: Dr. Huff-Lonergan is a Professor in the Animal Science Department at Iowa State University. She received her BS in Food Science at the University of Missouri/Columbia and her MS and Ph.D. at Iowa State. She was on faculty at Auburn University before joining the faculty at Iowa State University.
Her research centers on improving the efficiency of muscle growth and improving fresh meat quality. The Lonergan lab research program (joint with Dr. Steven Lonergan) uses cutting-edge protein chemistry techniques to find effective, practical solutions for the livestock industry.
Today you will learn about:
1. Use of minerals
2. Why Zinc?
3. pH decline
4. How it can affect tenderness
5. Meat and Muscle Biology
6. Research
