By Brad Kim, Department of Animal Sciences (1), Purdue University, West Lafayette, IN, and Phil Bass (2), Department of Animal Sciences, University of Idaho, Moscow, ID Adding value to beef has been an objective for many years. Beef can be a highly variable product resulting from the beginning genetics to how it was raised. Further, meat scientists have […]

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The International Agency for Research on Cancer (IARC) recently released a report classifying red and processed meats as cancer “hazards”. Red and processed meats were among 940 agents reviewed by an IARC Monograph panel and found to pose some level of theoretical hazard. Only one of those agents has shown not to contain a cancer hazard and […]

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