meat – The Science of Food

December 22, 2025

Why is Kobe Beef So Good?

I’ve been to a lot of places and I’ve eaten a lot of things. I thought that there was nothing left that could give me a culinary jolt. I was wrong. I’m in Osaka, Japan. I’m travelling in a small group made up of my family and another from Brisbane. We had landed at Narita Continue reading

fats, meat, proteins, steak

beef, cattle, dinner, fats, Food, japan, kobe beef, meat, meat cookery, recipes, steak
July 14, 2025

Bacterial growth or how not to kill your dinner guests

There is an old Indian parable of a king who wanted to reward a wise man who had invented chess. The wise old man asked for rice but had an unusual stipulation when was asked how much rice he wanted. He requested a single grain of rice to be put on the first square of Continue reading

bacteria, food safety, meat

bacteria, bacterial growth, death phase, diet, Food, food poisoning, food safety, food science, health, lag phase, log phase, meat temperatures, nutrition, stationary phase, wellness
June 18, 2025

Pork, another red meat

Fear is a great motivator and, being in the business of motivation, advertising has always been very quick to take advantage of human uncertainty to build demand. An example of this is the famous “The other white meat” campaign for pork that ran in the States in 1987 and was copied here in Australia during Continue reading

chemistry, meat, pork, proteins, steak

biochemistry, chemistry, chicken, chicken breast, cooking, diet, fast twitch muscle, fitness, Food, food science, haem, health, muscle, myoglobin, nutrition, pork, red meat, slow twitch muscle, steak, white meat

Why is Kobe Beef So Good?

Bacterial growth or how not to kill your dinner guests

Pork, another red meat