'Meat is Neat' -- Professor of Meat Science Harnesses Power of the Web
Posted: Oct 25, 2009
Chris Raines, extension meats specialist and assistant professor of meat science and technology, researches factors that affect meat quality and helps meat processors -- large and small, national and local -- with the quality and safety of the food they produce.
Chris Raines with two steaks. The top one was packaged with a very small mount of carbon monoxide in the package; the bottom one was not.
The temptation, of course, is to simply dismiss Chris Raines as an odd-duck college professor. After all, who else would have a blog titled "Meat is Neat" and the Twitter handle, "I tweet meat"?
But that would be a mistake, because the extension meats specialist and assistant professor of meat science and technology in Penn State's College of Agricultural Sciences is a serious scientist on the cutting edge of food technology -- not some misguided meatball obsessed with obscure details about steaks, chops and tenderloins.
Raines researches factors that affect meat quality and helps meat processors -- large and small, national and local -- with the quality and safety of the food they produce.
