A research team reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic acid bacteria, temperature, and ...

MSU scientists with the Mississippi Agricultural and Forestry Experiment Station prepare steaks on styrofoam strays at the university’s Meat Science and Muscle Biology Lab, where a new apprenticeship ...

Middle Tennessee deer processors are hard at work this time of year, taking thousands of deer harvested by hunters and turning those kills into frozen steaks, ground meat and sausages. Jim Flowers has ...

Cultivated meat needs growth factors in order for its cells to grow. These are usually added to the cell culture media at considerable expense, impacting potential for commercialisation. New research, ...

Saudi Arabia opens largest meat processing facility to boost local production and food security: Al-Qassim, Saudi Arabia: Saudi Arabia h ...