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] Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat.

[3] Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken.

[3] Drip loss is in part governed by the water holding capacity of meat.