Meat science

Meat science is a branch of food science that focuses on the study of meat, including its nutritional value, preservation, processing, and sensory attributes. It incorporates a wide range of scientific disciplines such as biology, chemistry, and microbiology to understand the various properties of meat and how they influence its quality and safety.

History

The field of meat science began in the early 20th century with the work of scientists who were interested in improving the quality and safety of meat products. The first meat science research institute was established in 1932 in the United States, and since then, the field has grown significantly, with research being conducted in universities and research institutes around the world.

Meat Composition

Meat is composed of protein, fat, water, and a small amount of carbohydrates. The exact composition can vary depending on the species, breed, sex, age, and diet of the animal. The protein in meat is of high biological value, containing all essential amino acids required by humans. The fat content can vary widely, and it is the main source of energy in meat.

Meat Quality

Meat quality is determined by several factors, including the animal's genetics, diet, and stress levels before slaughter. After slaughter, the quality of meat can be affected by factors such as aging, marbling, and cooking methods. Meat scientists use a variety of techniques to assess meat quality, including sensory evaluation, physical measurements, and chemical analysis.

Meat Processing

Meat processing involves a series of steps designed to improve the safety, shelf life, and sensory attributes of meat. These steps can include slaughtering, aging, cutting, grinding, and packaging. Meat scientists study these processes to understand how they affect the quality and safety of meat, and to develop new methods to improve these attributes.

Meat Safety

Meat safety is a major concern in meat science. Meat can be a source of foodborne pathogens, such as Salmonella and E. coli, and it can also be contaminated with chemical residues. Meat scientists work to develop methods to detect and control these hazards, and to ensure that meat products are safe for consumption.

See Also

• Food Science
• Food Safety
• Nutrition
• Animal Science

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