Alpha-Gal Syndrome (AGS) is an acquired sensitivity to galactosealpha-1, 3-galactose (α-Gal) after exposure to a bite from the Lone Star Tick (Amblyomma americanum). Affected individuals can experience a range of symptoms from mild itching to potentially fatal anaphylaxis after consuming products containing mammalian tissues that contain α-Gal. Little research has been done to examine the α-Gal content of different products; thus, the objective of this study was to establish the α-Gal content of striploin steaks cooked to varying degrees of doneness to evaluate if heat treatment reduces the α-Gal content of red meat. Continue reading “Influence of Degree of Doneness on the Alpha-Gal Content of Striploins and its Relationship with Red Meat Allergy”