Latest / The Beef Nutrition Blackbelt Podcast
Dr. Stephen Smith: The Impact of Finishing Diet on Beef's Nutritional Benefits - Part 1 | Ep. 11
In this episode, Dr. Stephen Smith, retired Regents Professor and Emeritus Senior Faculty Fellow, explains how marbling adipose tissue shapes beef quality, value, and nutritional research. He discusses the science behind fat composition, the role of glucose in marbling development, and explains why more research is needed to connect beef production strategies with human nutrition outcomes. Listen now on all major platforms!
"Longer corn feeding increases oleic acid and marbling, connecting diet strategy with beef quality, soft fat, and product value."
Meet the guest: Dr. Stephen Smith…
The skinny
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