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Home » Animal Production » Meat Processing » Meat Product Quality/Safety

Meat Product Quality/Safety

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This work is supported by the Sustainable Agriculture Research and Education (SARE) program under a cooperative agreement with the University of Maryland, project award no. 2024-38640-42986, from the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and should not be construed to represent any official USDA or U.S. Government determination or policy. The Southern region SARE program is hosted by University of Georgia, Fort Valley State University and the Kerr Center for Sustainable Agriculture in Oklahoma.

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