Networking & The Science Behind Better Meat
In this episode of MeatsPad, host Phil Bass sits down with Dr. Steven Lonergan, incoming President of the American Meat Science Association (AMSA) and Professor at Iowa State University, to discuss how networking, mentorship, and scientific collaboration continue to shape the future of the meat industry.
The conversation explores the science behind meat tenderness, including the role of calpains and calpastatin, why aging improves meat quality, recommendations for beef, pork, and lamb, and how genetics influence tenderness. They also dive into unique pork cuts like the Spanish Secreto and why…
The skinny
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