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I can across a journal my school has, called "Meat Science"<br><br><br><br>
Here are the titles of some of the articles:<br><br>
Factors of significance for pork qualitya review<br><br><br><br>
Stable isotope ratio analysis for authentication of lamb meat<br><br><br><br>
Artificial intelligence techniques point out differences in classification performance between light and standard bovine carcasses<br><br><br><br>
Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties<br><br><br><br>
Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442<br><br><br><br>
Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves WarnerBratzler shear and sensory characteristics of pre-cooked inside round roasts<br><br><br><br>
Dietary vitamin E supplementation effects on the color and sensory characteristics of enhanced beef steaks<br><br><br><br>
Differences in meat quality between organically and conventionally produced pigs<br><br><br><br>
Effects of calcium salts on beef longissimus quality<br><br><br><br>
Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type<br><br><br><br>
Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation<br><br><br><br>
Partial substitution of pork backfat with extra-virgin olive oil in salami products: effects on chemical, physical and sensorial quality<br><br><br><br>
Weird stuff, huh?
 

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"Stable isotope ratio analysis for authentication of lamb meat"<br><br><br><br>
Like, we sort of mistrust sellers of what they say is, supposely, lamb meat, so we have do advanced chemical analysis of the meat to determine if it is really lamb, or to determine if it really came from where they said it came from. This is important because we frequently buy meat for resale from people whom we are suspicious of, so we can make a higher profit by getting a lower price. But jeez we can get sued if someone finds out it is really cat meat, so we'd better have really high tech ways of showing that it is lamb meat. That's great tho -- advanced science makes it easier to deal with suspicious characters, without getting conned by them. Better to take find suspicious characters, and lower prices, and use science to confirm or deny their claims, and thereby increase our chances of being able to make higher profits, than to make an effort to confine our business relationships to people who have a reputation for being trustworthy.
 
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