The U.S. beef industry loses $3 billion annually to meat discoloration. When beef is brown on the surface, it is discounted in price, and extensive discoloration leads to people throwing nutritious food in the trash.
Scientists in the Oklahoma State University Department of Animal and Food Sciences are working to stop that waste.
Most people associate the bright, cherry red color of meat with freshness, but brown discoloration doesn’t mean the beef is bad. The…
