What's New in Beef Flavor Research?
In this episode of MeatsPad, Dr. Phil Bass welcomes back Dr. Travis O'Quinn, Associate Professor at Kansas State University, to discuss recent research on beef flavor, tenderness, and eating quality.Dr. O'Quinn shares findings from a study examining how extended aging affects different beef cuts, including skirt and flank steaks. They explore surprising results in consumer flavor preferences, changes in tenderness, and what these findings could mean for the meat industry.Join us for an insightful conversation about beef quality, consumer perception, and the science behind a great eating…
The skinny
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