Research

Jan. 19, 2017

Staying Fresh

Nutritionally, nothing is different when red meat, say ground beef for instance, darkens to brown, but try telling that to the average customer at a grocery store. “That’s the number one driver that consumers have,” said Carol Lorenzen about the bright redness quality of meat. A research team involving that included Lorenzen, professor of meat science in the Division of Animal Sciences, and her graduate student, Jade Cooper, have been investigating the impact of LED (light-emitting diode) lighting on beef color. The team published a research paper in the October 2016 issue of the Journal of Animal Science that…

Jan. 20, 2015

Recycling Mitochondria

A molecule could be key to developing drugs that will keep brain cells healthy in individuals with Parkinson’s disease.

June 4, 2014

Better Research Model

A new line of genetically modified pigs will host transplanted cells without the risk of rejection.

Feb. 17, 2014

Fever Fighters

In what was probably the first scientific partnership between two land grant universities, researchers from the new agriculture colleges in Missouri and Texas pooled their efforts to identify the cause of the Texas Fever epidemic and create a method of controlling it.

Jan. 29, 2014

Concealing Swine

The University of Missouri is researching ways to reduce animal agriculture odor.

Nov. 19, 2013

A More Nutritious Seed

From beans to cereal grains, understanding how genes and soil types impact nutrition could one day help produce more nutritious food. One University of Missouri researcher wants to know which genes control the elements in these nutrient-rich packages.

Nov. 11, 2013

Calcium and Productivity

Higher levels of fat in the liver are often precursors to future health problems in cows.

Nov. 8, 2013

A Safer Bean

Researchers at CAFNR have found a way to create soybean oil that has no trans fats.

Sep. 30, 2013

Crawling Research

Vineyards of the Midwest may be in danger by an emerging virus. A little bug not normally indigenous to Missouri is being tested to see if it is the culprit. The Grapevine vein clearing virus (GVCV) was first discovered in 2004 in a commercial vineyard in Augusta, Missouri. The disease gets its name from typical symptoms including translucent veins on young leaves and a decline of vine vigor. In the advanced stages, the affected vines become dwarfed and bear fewer fruit sets.

Sep. 11, 2013

Secret of the Legume

Researchers take a step toward engineering crops to use less nitrogen.