Wythe Willey's crusade for equity in federal meat and poultry inspection programs earns the Iowa producer BEEF magazine's 1997 Trailblazer Award. It's at least a 1 billion dollar question and it would seem to be a no-brainer. Why should federal meat inspection regulations permit chicken to gain up to 8% in water weight (and turkey up to 9%) during processing, while no water retention is allowed in beef, pork or lamb?
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