Beefing up red meat's shelf life

Shan Goodwin
Updated October 28 2020 - 10:32am, first published October 27 2020 - 3:00pm
Beefing up red meat's shelf life
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.

Subscribe now for unlimited access to all our agricultural news across the nation

or signup to continue reading

All articles from our website
The digital version of This Week's Paper
Breaking news alerts direct to your inbox
All articles from the other in your area
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. Contact 0427686187. E: s.goodwin@austcommunitymedia.com.au

Get the latest ACT news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.