Category: Meat Science
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Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University
If you need to be HACCP trained, this workshop fulfills all the requirements. This course is accredited by the International HACCP Alliance.
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Dark-cutting beef
To understand “dark-cutting beef,” it is necessary to understand how the bright red color of beef occurs. At death, the muscle attempts to maintain all normal activities. To do so, it must have energy in the form of ATP. To get ATP, it breaks down glycogen through postmortem glycolysis. A by-product of postmortem glycolysis is…
