US EditionSouth Dakota State University undergraduate researcher looks at improving meat color stability with MagnaWave
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South Dakota State University undergraduate researcher looks at improving meat color stability with MagnaWave
BROOKINGS, S.D. — For many consumers, the color of the meat they purchase matters. If there is a way to improve color stability in the meat products, that in turn will create a better market for producers. That’s what South Dakota State University undergraduate researcher Hailey Mouser is studying right now. Mouser is a junior at the university studying animal science. Her research project, which is funded in part with the South Dakota Cattleme…
·Brainerd, United States
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