Meat science

thumb|right|A microscope used to inspect meat in France in the 19th century '''Meat science''' is the study of meat, including its production, preparation and preservation.<ref name=Lawrie/> Some meat scientists are studying methods of producing artificial meat such as cultures of muscle cells.<ref name=Econ/>

==Drip loss== Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat.<ref name="Guo2017">{{cite journal |last1=Guo |first1=B. |last2=Dalrymple |first2=B.P. |title=Transcriptomics of Meat Quality |journal=New Aspects of Meat Quality |date=2017 |pages=259–320 |doi=10.1016/B978-0-08-100593-4.00012-6|isbn=978-0-08-100593-4 }}</ref> Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken.<ref name="Guo2017"/> Drip loss is in part governed by the water holding capacity of meat.<ref>{{cite journal |last1=Pettersen |first1=MK |last2=Nilsen-Nygaard |first2=J |last3=Hansen |first3=AÅ |last4=Carlehög |first4=M |last5=Liland |first5=KH |title=Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets. |journal=Foods |date=10 June 2021 |volume=10 |issue=6 |page=1340 |doi=10.3390/foods10061340 |doi-access=free |pmid=34200694|pmc=8229185 }}</ref>

==See also== * Flavorist

==References== <references> <ref name=Lawrie>{{citation |title=Lawrie's Meat Science |editor=Fidel Toldra |publisher=Woodhead |year=2017 |isbn=9780081006979}}</ref> <ref name=Econ>{{citation |title=A Meaty Question |newspaper=The Economist |date=21 September 2006 |url=https://www.economist.com/technology-quarterly/2006/09/23/a-meaty-question}}</ref> </references>

Category:Meat