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.
February 12, 2025 11:46 AM
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“It really hamstrings our availability of financing to get loans when everything is costing 30-60% more.”
February 12, 2025 10:10 AM
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