Researchers work toward getting a handle on beef flavor

Aug 7, 2009
Any good business manager knows success lies in repeat customers. The beef industry follows that model and annually invests millions of dollars in research to help ensure satisfied consumers. Beef is known for taste. If we forget that, we lose a huge price advantage to competing proteins, says Glen Dolezal, Cargill Meat Solutions.

You must Sign In or Register to access this content

Not a subscriber yet? Try WLJ free for 30 days!

Register to read WLJ's digital edition and enjoy unlimited access to the news source more livestock producers depend on.

Click here to begin your free 30 day trial subscription.

Current Users


Forget your password?
Subscribe

Current WLJ subscribers: Log in using your six-digit customer number, which you will find printed above your name on the mailing label of your weekly journal. Use the password wlj123, then go to the profile page to customize your password and log in as you wish.