Storytellers, news reporters, and historians who make metaphors to try to make sense of the way people behave might find this study inspirational. Especially if they make rank metaphors. The study is about cattle on their journey to being slaughtered “Cattle’s Social Rank Throughout the Transition from Rangeland to Fattening Affects Beef Quality,” Paola Soberanes-Oblea, […]
A new study inspired the until-now unasked question: Should packaged meat labels include pre-slaughter rectal-temperature info? The study does not itself overtly ask that question. The study is: “Pre-slaughter rectal temperature as an indicator of pork meat quality,” L. Vermeulen, V. Van de Perre, L. Permentier, S. De Bie, and R. Geers, Meat Science, vol. 105, […]
Lively, if not entirely cheerful, debate can be provoked by mentioning this study done by a researcher at the Meat Industry Research Institute of New Zealand: “Effect of Stress-Related Changes in Sheepmeat Ultimate pH on Cooked Odor and Flavor,” T.J. Braggins, Journal of Agricultural and Food Chemistry, 1996, 44 (8), pp 2352–2360: “In this study […]
