Meat Tenderness: Tenderness Components – Episode 61

20-minute listen

The Squeal 0061 – Meat Tenderness, Part 2: Tenderness Components The Squeal

Part II of III: One of the ultimate goals of meat quality is a level of tenderness. In this episode of The Squeal, experts take a closer look at meat tenderness and those management factors that can make a difference in the quality of the product.

Dr. Steven Longergan, Iowa State University; Brandon Field, PIC Applied Meat Science Manager; Dr. Andrzej Sosnicki, PIC Technical Services Director discusses the importance of meat tenderness.