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      Evaluating meat taste based on muscle fiber type

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      Science Impact, Ltd.

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          Abstract

          Humans are thought to have begun eating meat around 2.6 million years ago, and today many diets in the developed and developing world still revolve around meat and meat products. While plant-based diets are on the rise, meat still remains a staple for many people, despite it being proven that meat isn't necessary to keep us healthy. Dr Wataru Mizunoya is a researcher based in the Department of Animal Science and Biotechnology at Azabu University, Japan, and is delving into the science behind this. Mizunoya is investigating the unknown mechanics of the taste of meat. This involves performing analyses to shed light on the compounds and physical properties that control the flavour of meat. To evaluate it, the team is focusing on muscle fibre type that is mainly studied in exercise physiology.

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          Author and article information

          Journal
          Impact
          impact
          Science Impact, Ltd.
          2398-7073
          November 16 2020
          November 16 2020
          : 2020
          : 6
          : 82-83
          Article
          10.21820/23987073.2020.6.82
          © 2020

          This work is licensed under a Creative Commons Attribution 4.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

          Earth & Environmental sciences, Medicine, Computer science, Agriculture, Engineering

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