summarize this and make it 60 words; Meat science is the study of the physical, chemical, and biological properties of meat and meat products. Thus, this field draws knowledge from various disciplines, including animal science, food science, biology, biochemistry, microbiology, food engineering and other related disciplines where it encompasses the science behind the production, processing, preservation, and quality of meat.

Question

Hence, at its core meat science is concerned with understanding the complex biological systems and chemical reactions that occur in animal muscles as they are converted into the food we know as meat, and this includes the study of factors such as muscle structure, rigor mortis, protein denaturation, and enzymatic reactions, which influence the quality attributes of meat, such as color, texture, flavor, and shelf-life. Also, by examining factors such as animal breed, diet, age, and slaughter methods, and how they impact the final meat product.

Answer 1

Meat science explores the physical, chemical, and biological properties of meat and meat products, integrating knowledge from disciplines like animal science and microbiology. It focuses on the processes that convert animal muscles into meat, studying factors like muscle structure, rigor mortis, and protein reactions. Additionally, it examines how animal breed, diet, and slaughter methods affect meat quality attributes like color, texture, and flavor.