Discover how refrigeration helps keep meat fresh by slowing down the activity of bacteria and enzymes. This video uses fun, engaging visuals to explain the food science behind meat preservation and ...

Could the future of meat come from a laboratory instead of a farm? As concerns about the environmental impact of animal ...

Emotions can run high when the topic of how much red and processed meat to eat is raised. For many of us, eating these foods is culturally important—often tied to specific dishes and traditions.

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

Faculty and students from the Texas A&M College of Agriculture and Life Sciences Department of Animal Science earned national ...

THE FIRST mouthful of “cultivated” meat is both remarkable and dull. In a homely kitchen at the California headquarters of Eat Just, a startup, a playing-card-sized slice of meat has been glazed and ...

MOSCOW — More than 300 supporters recently gathered to help dedicate a new University of Idaho meat science laboratory with ample space and modern technology to better serve the state’s rapidly ...

LINCOLN, Neb. (KOLN) - The Loeffel Meat Shoppe inside UNL’s Animal Science building gives consumers another local outlet to buy quality meat products. We caught up with Gary Sullivan, who is an ...

Irregular, fatty marbling gives meat a unique texture that plant-based meat (pictured above) doesn’t quite have yet. Credit: Shutterstock Plant-based meat products have evolved over the past few ...

Scientists long thought that Neanderthals were avid meat eaters. Based on chemical analysis of Neanderthal remains, it seemed like they’d been feasting on as much meat as apex predators such as lions ...