Scientists find the reason behind chewy chicken meat

Scientists suggest that the reason behind hard and chewy chicken could be attributed to Wooden Breast Syndrome. They discovered that an enzyme crucial for fat metabolism, lipoprotein lipase, may contribute to this syndrome in broiler chickens.

The problem causes significant economic los...

Next-level uptake, high-powered by computer game glasses

A 'Journal of Food Science' study in 2018 found that VR environments have an effect on style (Shutterstock) the construct of sensory experiences has been around for a short time, like ingestion a meal blind. The thought is to heighten one’s sensations throughout a meal. Now, the con...