The Further Adventures of The Meat Industry Research Institute of New Zealand

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 […]