A study conducted by a student at the University of Arkansas shows Lean Finely Textured Beef improves fresh color, reduces spoilage and increases tenderness. Cattle Network reports the study was conducted last fall on LFTB at levels up to 20-percent in ground beef. In addition to the shelf-life advantages and enhanced eating quality – Meat Science Professor Jason Apple says adding LFTB reduces the cost of a pound of ground beef by about 20 to 25-cents. Apple supervised the research.
Source: NAFB News Service