New meat science studies and their practical relevance. Articles examine findings, experimental conditions and limits to their application, with links to original sources.
Brown or grey discoloration in vacuum-packed beef during the first weeks of wet ageing is not merely a cosmetic issue. Colour directly affects purchasing decisions, can lead to complaints and write-offs, and reflects chemical …
Wet ageing improves tenderness, but longer ageing does not affect every quality attribute in the same way. A study published in the Journal of Food Science investigated why wet-aged steaks lose redness more quickly during retail …
Ageing flavour is often described through method and number of days. A 2023 study in Foods shows why that explanation is incomplete. Researchers compared beef rump under different post-mortem ageing processes and linked measurable …