Beefing up red meat's shelf life

Shan Goodwin
By Shan Goodwin
Updated October 27 2020 - 11:32pm, first published 4:00am
Beefing up red meat's shelf life

NEW research has shown there is potential to more than double the shelf life of some red meat products and stop millions of dollars in losses due to unnecessary price cutting or discarding.

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Shan Goodwin

Shan Goodwin

National Agriculture Writer - Beef

Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally.

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