Meat science is the study ofmeat, including its production, preparation and preservation.^[1] Some meat scientists are studying methods of producingartificial meat such as cultures of muscle cells.^[2]

Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat.^[3] Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken.^[3] Drip loss is in part governed by thewater holding capacity of meat.^[4]

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