Perfecting Beef Tenderness w/ Dr. Jacob Tuell

Perfecting Beef Tenderness w/ Dr. Jacob Tuell

In today's episode, we're joined by Dr. Jacob R. Tuell, a leading expert in meat science and Assistant Professor at Northwest Missouri State University. He discusses his groundbreaking research on the tumbling process and its impact on meat tenderness. We'll also explore how tumbling accelerates protein degradation, potentially enhancing meat quality and production, offering fresh insights into improving meat product quality.