At the point of sale, consumers often use the cherry-red color of beef as an indicator of wholesomeness and quality of the product. Meat discoloration, which mainly results from oxidative browning, leads to consumer rejection and huge economic loss for the beef industry.

High quality organic meat from small family farms is now available with popular seasonings to make weeknight meal planning easier, organic and sustainable.

While many meat and poultry processors have long used fat analysis systems to measure leanness levels, evolving technologies are making it simpler for the operators to perform readings.