Meat science is the study of meat, including its production, preparation and preservation.[1] Some meat scientists are studying methods of producing artificial meat such as cultures of muscle cells.[2]
Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat.[3] Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken.[3] Drip loss is in part governed by the water holding capacity of meat.[4]
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |