Tag - meat

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.

oxtail bones

Why Oxtail Is Perfect For Soup

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 about...

Vegetarian chicken used in a fried rice dish with kroepoek

What Is Vegetarian Chicken and How Is It Made?

What do you think the dish at the top of this photo consists of? Looks like chicken with rice to you? It does so to me as well! However, it is ‘chicken’, but, it’s vegetarian… Most of us know: we...

homemade yogurt with strawberries and oats

Why Do Yogurt Marinades Soften Meat so Well?

Whenever we make butter chicken, or just tandoori chicken, we marinate the meat in yogurt. Even though it is only in the marinade for 30 minutes or so, it makes the meat beautifully soft and tender. If you leave it in...