The truth behind salt – Dr. Rodrigo Tarté
Let’s talk about Salt! This week we sat down with Dr. Rodrigo Tarté who is an Assistant Professor and Meat Scientist in the Department of Animal Science at Iowa State University. He has many years of experience in academia and industry and discusses the importance of salt in processed meats to ensure food safety, texture, flavor and more.
Meat our guest: He holds BS and MS in Food Technology, and a Ph.D. in Food Science & Technology and Meat Science, from Iowa State University. Dr. Tarte joined the Iowa State faculty in 2015 after nineteen years in the meat processing industry, during which…
The skinny
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