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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.
Apparently there’s a need for manufacturers to produce more oven baked snacks, as we noticed in when comparing those with deep fried ones. But we also found out that making something in the oven, that is normally deep fried, isn’t so…
In order to make a traditional Dutch kroket or bitterbal or a batch of French fries you used to have to take out your deep fryer from somewhere. Get plenty of oil and be ready to make those perfectly crispy…
Before fridges and freezers were invented, we used other methods to keep our food good. Meats especially were vulnerable. Common ways to preserve meat included salting and drying. Another method, which might not immediately remind you of preservation, were pies.…
Seeing where our food comes from is a great way to better understand our food, not just the science, but the whole supply chain that starts long before it comes in a factory, supermarket or on our plate. Seeing how…
“No, but vegetarian chicken is made from soy and soy comes from far thus is worse than a chicken produced 50 km from here. But, that chicken has to eat plants (maybe soy) before growing into a chicken, so getting…
When unwrapping a piece of meat the other day I noticed that it wasn’t just one red colour. Instead, I saw brown, purplish and red/pink colour all in just one piece of meat! Was anything going wrong here? Was my…
It’s eaten for breakfast (with a fried egg), put on burgers, in salads, with Brussels sprouts, crispied up, candied, or slothered with maple syrup. What we’re talking about? Bacon! Somehow, many people seem to be obsessed with bacon. About time…