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]
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| Poultry |
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| Livestock |
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| Game |
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| Fish |
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| Shellfish and other seafood |
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| Insects |
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| Cuts and preparation |
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| Ethics and psychology |
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| Meat science |
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| Meat industry |
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