In this episode of Food, Farms & Forests, we spoke with Derico Setyabrata, assistant professor of meat science and muscle biology with the animal science department, about a recent study looking at how to optimize long-term storage of beef in the freezer.
After comparing three cuts of meat, in whole sections and cut into steaks, with freeze-thawing cycles in industrial blast freezers and two types of freezers found in most homes, Setyabrata found that the size and cut of beef matters.
We also discussed his previous work looking for ways to reduce waste coming from the dry aging process.
📑 Read the study: Impact of Product Size and Subsequent Consumer Freezing Practices on Meat Quality and Palatability of Different Beef Muscles
Related Links:
Animal Science Department
Bumpers College
Arkansas Agricultural Experiment Station
Arkansas Cooperative Extension Service
U of A System Division of Agriculture
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