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Here we collect all our articles on meat science! Meat is fundamentally different from vegetables, fruits and dairy. It starts with the microstructure and texture, but also colour, shelf life and preparation are unique to meats.

Here we explore the science of meat, whether it’s the science of pulled pork, farming of pigs or how the colour of meat is affected by its packaging.

Why Oxtail Is Perfect For Soup

oxtail bones

For years I’d been making a family recipe for brown bean soup with a packet of dried oxtail soup, not thinking much about it. The soup always turned out great, with a lot of flavor. Never did I think twice…