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In this edition
In this edition
- When one per cent oxygen is too much: Colour in wet-aged beef
- Longer aged, less colour-stable: What the muscle loses along the way
- Aroma is not created by time alone: How microorganisms contribute to ageing
- Reading colour correctly: An assessment routine instead of instinct
- ‘Everyone can afford good meat’ – a conversation about conscious enjoyment
- The meat world needs more than headlines