Have you ever wondered what the difference is between the muscles in a living animal and the piece of perfectly barbecued meat on your plate? Wonder no more! In one of my recent articles for Massive Science, I walk you through the journey from muscle to meal.
Originally part of the report on lab-made meat by Massive Science, this article deals with all the juicy questions: What happens to muscles after the slaughter of the animal? Which physical and chemical changes does meat undergo during cooking? And why is meat red? (hint: it’s not blood)