In Ep. 20 of MeatingPod, we're talking the science behind improving meat quality attributes and research into value-added muscle proteins with Dr. Brad Kim, associate professor of animal sciences at Purdue University. Brad shares insight into the biochemical mechanisms governing meat quality attributes such as color, tenderness, flavor, water-holding capacity and juiciness, as well as what's new in novel methods to improve technological properties and quality attributes of processed meat products.
