Image Number K5819-1 |
Cuts of beef are injected with a solution of food-grade calcium chloride by physiologist Mohammad Koohmaraie (right) and food technologists Steven Shackelford (center) and Tommy Wheeler.
Photo by Keith Weller
Image Number K5819-1 |
Cuts of beef are injected with a solution of food-grade calcium chloride by physiologist Mohammad Koohmaraie (right) and food technologists Steven Shackelford (center) and Tommy Wheeler.
Photo by Keith Weller