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Scientists warn of wasting usable meat due to a common error
Research from Auburn University indicates that current sell-by dates for meat, particularly beef, often inaccurately predict spoilage based on color changes, leading to unnecessary food waste. The study used microbial activity tracking over 14 days to develop more precise spoilage indicators, which could extend shelf life safely and reduce economic losses. This approach aims to improve food safety, lower environmental impacts, and benefit consumers and the industry by minimizing avoidable disposal of meat.
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