During this episode, we are excited to have Dr. Ranjith Ramanathan as our guest. Dr. Ram is an Associate Professor of Meat Science in the Department of Animal and Food Sciences at Oklahoma State University. Dr. Ram obtained his Ph.D. and MS degrees in Animal Science from the University of Connecticut in 2012. He received his Bachelor of Veterinary and Animal Science in 2004 from Kerala Agricultural University, India. His research focuses on both fundamental and applied factors that influence fresh meat quality.
In this episode you will learn about:
-What is meat color?
-Myoglobin, a protein responsible for meat color
-Why does meat oxidize?
-Types of meat packaging
-How to optimize the shelf-life of meat
-Difference between meat color and food safety
-Future of meat production
And a lot more!
