Meat science

Meat science is the study of meat, including its production, preparation and preservation.[1] Some meat scientists are studying methods of producing artificial meat such as cultures of muscle cells.[2]

A microscope used to inspect meat in France in the 19th century

See also

Flavorist

References

Fidel Toldra, ed. (2017), Lawrie's Meat Science, Woodhead, ISBN 9780081006979
"A Meaty Question", The Economist, 21 September 2006

Food meat

Platter of seafood

Shellfish and
other seafood

Cuts and
preparation

List articles

Meat dishes	Beef Chicken Fish Goat Lamb Pork Ham Seafood Veal Steaks Meatball Smoked foods Sausage
Other	Countries by meat consumption Countries by meat production Food and drink prohibitions Meat substitutes

Ethics and
psychology

Alternatives

Related
subjects

Food portal
Category: Meat

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.