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. -
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. -
White muscle disease in cattle is caused by nutrient deficiency
Published on February 22, 2024
Selenium and vitamin E are important components in combating oxidative stress and maintaining proper muscle function. -
Stay in the same field with grazing terms
Published on February 19, 2024
Don’t get lost in the back 40 of grazing terms based on research and improved pasture management practices. -
Michigan AgrAbility 2023 Updates
Published on February 19, 2024
Michigan’s AgrAbility program works with people in the agricultural industry who have an illness, injury or disability to help them keep working on the farm. -
Online Hay Production 101 short course is back by popular demand in 2024
Published on February 13, 2024
Join our team of Michigan State University Extension specialists and educators online in February and March to learn the ins and outs of growing, harvesting and marketing your hay crop. -
Educational series offers insurance basics on managing production and price risk
Published on February 1, 2024
Session recordings now available from Michigan State University Extension. -
Winter hay supplies getting low? Consider limit-feeding grain to your beef cows
Published on January 25, 2024
Limit-feeding corn grain can be economically advantageous when the price of hay becomes too high due to short supply.