News
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Cooked meat color: Part 2
Published on March 1, 2024
The form of myoglobin and other factors contribute to cooked meat color and make color a poor indicator of if meat is safe to eat. -
Dates on meat packages – Sell by, use by, freeze by, packaged on, expiration date
Published on March 1, 2024
Ever wonder why different food has different indicator dates on the package and what they mean? -
Biological, chemical and physical hazards assessed with HACCP
Published on March 1, 2024
Part of a Hazard Analysis and Critical Control Points (HACCP) plan is a comprehensive hazard assessment. -
The color of meat depends on myoglobin: Part 1
Published on March 1, 2024
Myoglobin is the iron-rich protein that gives meat its color. -
Cured meat color: Part 3
Published on March 1, 2024
The cured meat color of processed meats is formed through complex reactions. -
MSU Extension Field Crops Virtual Breakfast Series kicks off seventh season March 21, 2024
Published on February 29, 2024
The weekly online program provides timely, relevant information to keep field crop farmers and consultants up to date with rapidly changing crop conditions, pests, diseases and environmental conditions during the growing season. -
360-degree field tours highlight three Detroit urban farms
Published on February 29, 2024
High quality imagery and interviews show the successes and challenges of urban food production. -
Apiculture programs and resources from Michigan State University Extension
Published on February 29, 2024
Education and outreach in Michigan to support beekeepers and honey bees. -
Repairing harvest ruts this spring
Published on February 29, 2024
Recommendations for repairing harvest ruts prior to planting without causing further soil compaction. -
Dirt to Glass conference returns to Traverse City August 22-23, 2024
Published on February 29, 2024
Dirt to Glass offers cutting-edge information and tools for grape growers and wine producers to elevate their expertise. Led by industry leaders and academics, participants gain valuable insights on sustainability, soil health and winemaking practices.