The 2011 National Beef Quality Audit showed that beef retailers and foodservice operators identified beef flavor as the primary attribute of importance when defining eating satisfaction.

The standard method of determining microbial populations in meats involves time-consuming microbial plate counts

"Tell your story and communicate, but then you actually have to do stuff too,” stated Jayson Lusk, Ph.D., author of “The Food Police” and professor, Oklahoma State University.

Andy Hanacek, editor-in-chief, recently attended the American Meat Science Association’s 67th Reciprocal Meat Conference in Madison, Wisconsin.