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By SANDRA RICHARDSON
Extension Agent, Home Economics
We Americans consume more meat than in many cases is healthy for us. It is fried, baked, broiled, grilled, added to casserole dishes. Because of its wide usage, we receive many questions concerning meat. Here are some of the most frequently asked.
Q. Sometimes after an animal is slaughtered, there is an off-flavor in the meat. What is the cause?
A. Aside from spoilage, off-flavors can come from a variety of sources. One source is the meat coming in contact with some other sub
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