When it comes to the color of beef in the store or refrigerator, there is more going on than meets the eye.
The University of Arkansas shows us how they are looking to extend the shelf life of beef products, reduce food waste, and boost the bottom line.
“I see a path forward on this one. This is good for farmers and ranchers in this time of uncertainty.”
April 10, 2025 11:14 AM
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April 10, 2025 10:53 AM
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“Almost Complete Devestation”
“We’re going to have 360 million pounds of cheese that do not have a home.”
