Live Audience Recording! Nearly 70% of Americans eat beef at least once per week.
In this episode, Dr. Phil Bass, Associate Professor of Meat Science at the University of Idaho, talks about how lessons learned as early as 1906 have shaped meat safety measures in the United States.
He also shares how the American meat industry should embrace people who know little about meat production and how the sustainability of this staple food depends on the relationship between producers, consumers, and food safety agencies.
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