Muscle Biology, Color and Meat Science w/Dr. Amanda McKeith Ep. 69

We continue our series of meat science conversations at RMC 2022.This time we invited Dr. Amanda McKeith, an Assistant Professor at Fresno State University, and today she talks about muscle fibers and their relationship with meat quality. She joined the Fresno State faculty in August 2014 and her research interests include natural, organic and processed meat color, microbiology, packaging, quality and safety topics. This video is sponsored by U.S. Meat Export Federation®, Ultra Source® and EFA - Meat Processing Tools®. 🎙 Don't miss an episode of our podcast ¡New episode every week! Apple Podcast: https://cutt.ly/7QaSbuD Spotify: https://cutt.ly/pQaSnE2 MeatsPad is a platform dedicated to sharing breakthrough knowledge that is accessible to the meat industry. On each episode, we will hear from meat specialists and professionals to talk about numerous topics in meat science, including animal welfare, meat production, meat quality, food safety, and much more. Website: https://www.meatspad.com/ YouTube: https://cutt.ly/iQaSm8aInstagram: https://cutt.ly/1QaSQHD Facebook: https://cutt.ly/eQaSWxE Canal en Español: https://cutt.ly/CQaSEbP QUESTION — ¿Do you have a question about the topic discussed in this video? Post it in the comments down below. Commercial Contact: ¿Want to be on our show? Send us a message here: [email protected]