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 ...
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