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.
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“Now, we don’t know if income is dependent on a trade issue, and extra payment or disaster... or any number of things that we used to not have as high on the list of potential problems.”
“We raise one-third of the total U.S. pigs raised here come from Iowa. So, one out of every three pigs is raised right here in Iowa.”
