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Selected Results and Impacts
New technology to reduce the time and energy of the meat aging process improves tenderness and lowers production cost.
Research results indicate that a certain gene affects the texture of fresh pork.
The biochemistry of muscle growth affects meat quality.
The mechanisms of how fat accumulates in meat animals are important in producing lean high quality meats for consumers.
What's in the fat? The number and size of fat cells affect meat quality, while the type of molecules that make fat may help fight cancer.
Farmers who retain ownership throughout production add economic value to cow/calf operations by allowing more revenue to go to back to the farm.
Private negotiation trading improves the bargaining position of buyers relative to sellers of agricultural commodities in selected markets.
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Last Updated: June 27, 2008
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