Muscle Biology, Color and Meat Science w/Dr. Amanda McKeith Ep. 69
We continue our series of meat science conversations at RMC 2022.This time we invited Dr. Amanda McKeith, an Assistant Professor at Fresno State University, and today she talks about muscle fibers and their relationship with meat quality.
She joined the Fresno State faculty in August 2014 and her research interests include natural, organic and processed meat color, microbiology, packaging, quality and safety topics.