Nothing is different nutritionally when red meat darkens to brown, but try telling that to the average customer at a grocery store. “That’s the number-one driver consumers have,” University of Missouri meat scientist Carol Lorenzen said about the bright redness quality of meat.
A research team that included Lorenzen, professor of meat science in the Division of Animal Sciences, and her graduate student, Jade Cooper, has been investigating the impact of light-emitting
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