08/28/2026
Congratulations to Dr. Mahesh Nair on this important work advancing our understanding of meat quality! 👏🏼🥩
Research like this helps us better understand the science behind the products we produce and is incredibly valuable for the future of the meat industry and for educating the next generation of meat scientists at CSU 💚🐏
Shop with us today, 12-6pm!
Color. Tenderness. Juiciness. Flavor. Consumers may experience these as individual qualities, but the biology that produces them is highly connected. The latest RMC Exchange explores advances in muscle biology and meat quality, from preslaughter stress and postmortem metabolism to eating quality and color stability.
Read more at https://meatscience.org/events-education/rmc