Research

Graduate Student, Matt Schulte, researches why meat is tender By Brodie Abney

October 23, 2017

Matt SchulteMatt Schulte is currently a graduate student pursuing his master of science degree under the direction of Dr. Steven Lonergan. Matt is studying meat science and how the nature of proteins and the protein profile can contribute to variation in pork quality. This past summer, he focused on investigating the effect of postmortem aging on fresh pork. Read more about Graduate Student, Matt Schulte, researches why meat is tender By Brodie Abney

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