BROADCASTS.com

Published: Sept. 30, 2022, 5:01 p.m.

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Although poultry is the dominant protein industry Arkansas, beef is a vital part of the state\\u2019s agricultural economy.

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That\\u2019s why professors and researchers at the University of Arkansas are promoting initiatives that can impact farmers and producers of beef.

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For this episode of the MEAT+POULTRYpodcast, Kelly Vierck, assistant professor of animal science, and Derico Setyabrata, assistant professor of meat science and muscle biology, discussed what their efforts to develop the beef industry in Fayetteville.

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Vierck described some basics about the University of Arkansas\\u2019 relationship with the Arkansas Beef Council and how it hopes to help add more small beef processors in the future.

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After going over the college\\u2019s approach to research, Setyabrata discussed his project, where he will use meat microbiomes to predict beef quality and shelf life.

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Vierck\\u2019s also discussed her latest project, experimenting with factors that affect palatability improvements and eating experiences with beef.

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