N&H TOP LINE: Quandaries of measuring meat quality

Meat quality research in focus at Midwest animal/dairy science section meetings. ALSO: Can PEDV survive an ocean voyage?

Meat quality is an ambiguous term, and its definition may include some component of eating quality (the appearance and palatability of fresh meat), shelf-life (color stability and palatability retention), wholesomeness (microbiological safety), nutritional composition (lean-to-fat ratio, calories, nutrient content and availability, etc.) and convenience (method and ease of preparation), according to J.K. Apple and J.W.S. Yancey of the University of Arkansas in an abstract presented at thi

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