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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.

front view of terrine

How Meat Terrines Work

Most meat preparations take anywhere from a few minutes – think grilled steak – to several hours – a pie or stew – to prepare. But if you have a couple of days, why not get your hands on a…

sheep

Lamb and Mutton: An Overview of Sheep Farming

Next time you’re busy in your kitchen, whipping up one of your amazing dishes, just pause for a moment and look around. What do 99.9% of the ingredients in your dishes and the food in your kitchen have in common?…

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…