Gregg Rentfrow

Dietary fat sources with a higher proportion of saturated fatty acids improved belly firmness and overall bacon quality.

National Pork Board supports research into pork quality best practices.

At the point of sale, consumers often use the cherry-red color of beef as an indicator of wholesomeness and quality of the product. Meat discoloration, which mainly results from oxidative browning, leads to consumer rejection and huge economic loss for the beef industry.