We shared our microphone during RMC 2022 with Dr. Mohammad Koohmaraie. Throughout his career he has studied the biological mechanisms that regulate meat quality and tenderness.
Dr. Koohmaraie has received numerous awards, including the Agricultural Research Service Technology Transfer Awards in 2004 and 2008, and the USDA Secretary's Award in 1995 and 2001 and in 2012. In addition, Dr. Koohmaraie was inducted into the Meat Industry Hall of Fame.
Dr. Koohmaraie explains the factors affecting meat tenderness, aging, food safety and much more.
