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Listen "EP 40: Some sense-sational science on meat quality attributes "
Episode Synopsis
In Ep. 40 of MeatingPod, we're talking meat flavor, quality attributes and ingredients with Wes Schilling, professor of meat science, sensory science and food chemistry and Thu Dinh, associate professor of meat science, at Mississippi State University. These stellar meat scientists discuss all things meat and poultry quality, sprinkled with a bit of their trademark banter.
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