All National Provisioner Podcasts

Dr. Gerrard, department head of the Department of Animal and Poultry Sciences, discusses the factors that determine meat taste, tenderness and quality. Do you know why a chicken has both white meat and dark meat? Do you know the factors that affects the tenderness and taste of red meat? This week, Francisco Najar-Villarreal talks with Dr. David Gerrard of Virginia Tech about some of the basics behind the meat we process and eat on a regular basis.