Chapter 4: Meat Science
Meat Science is the study of the composition, nutritional value, wholesomeness and consumer acceptability, largely determined from the initial conception, growth and development of the domestic animal to the time of harvest and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.
The chapter takes a look at what makes some cuts more tender than others, the difference between locomotion and support muscles of a carcass, their fibre and colour, the effect of age and the aging of meat. It also looks at a few abnormalities in meat, the use of hormones and antibiotics and what it means to be naturally raised.
The science of meat includes the effects of heat on meat, cooking methods used to cook meats, and how seasoning, marinating and coating meat alters or enhances its flavour.