LUBBOCK, Texas -- The solution to the age-old problem of extending the shelf life of red meat may lie in the ocean, according to a team of researchers who say they've stumbled on a natural way to keep cuts of beef red and appetizing. The group, forage specialists at Texas Tech University, Mississippi State University and Virginia Tech University, report that the seaweed known in scientific circles as Ascophyllum nodosum can actually boost the immune systems of animals who consume an extract ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.