Conrad Schelkopf is a student at Colorado State University and placed first in the Undergraduate Research Competition at the American Meat Science Association’s 72nd RMC in Loveland, Colo., this past June.
Consumers tend to use color for judging meat quality and safety, and oftentimes color is a critical component of their purchase decision. Therefore, industry considers meat color as one of the most important considerations for determining shelf life of products.
