Food waste is a growing concern around the world and a new Meat MythCrusher video addresses one of the ways consumers can help reduce their meat waste—by knowing the signs of spoilage. The video features Texas Tech Assistant Professor Jerrad Legako, Ph.D. who explains how to identify spoilage, the role of package dates and what those dates mean.
“There’s not a specific point in time where food goes from safe to unsafe,” said Dr. Legako. “Those dates are really a predictor of freshness and indicator of when a product is most palatable.”
Dr. Legako also discusses tips for ensuring meat stays fresh and safe, how dates on packages are determined, and why meat color is not a good indicator of spoilage.
The Meat MythCrusher video is the 54rh in the series jointly produced by the Meat Institute and American Meat Science Association (AMSA). The videos feature interviews with meat scientists and other prominent experts on the most common myths surrounding meat and poultry production and processing. Altogether they have been viewed more than 300,000 times and Meat MythCrusher printed brochures have been handed out to thousands of health, culinary and industry professionals around the country. Other recent topics include myths surrounding meat and cancer research, the role of prepared meat products in a healthy diet, and myths about grilling safety.
All of the videos as well as the brochure covering the different meat myths addressed in them are available at http://www.