Bringing food chemistry to life

Bacon, shrimp, tilapia “sandwich” using Activa RM transglutaminase. Thanks to L.W. Not bad for a teaching lab session.

PALE SOFT EXUDATIVE and DARK HARD DRY and the effects of stress Purdue Animal Sciences University of Guelph Purdue University Animal Sciences Department – Meat Quality and Safety. Guidelines for Humane Handling, Transport and Slaughter of Livestock FAO and the Humane Society International Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection? [...]

Forwarded from a student in this winter’s class- Tangential to food chemistry per se but not to the polymer science parts of it. Military use new gel that hardens on impact To quote the article “The substance relies on “intelligent molecules” that “shock lock” together to absorb energy and create a solid pad”. Seems to [...]